So Good Magazine # 30

"So Good" is a biannual publication in english aimed at professionals of sweet and savory pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

With this one we hit 30 According to numerology, which we don’t believe in, the number 30 represents creative, optimistic, imaginative and positive energy. It is pure coincidence, but from so good.. magazine we have always encouraged the creative and imaginative spirit of pastry chefs and we have shown, with optimism, our confidence in the future of this profession.

And it is no coincidence that the vast majority of the collaborators involved in this very special so good magazine are in their 30s – our own thirtysomething pastry chefs. It is precisely when the age of 30s is reached that creative impulsivity can be tempered, when a part of the road has already been covered -allowing us to accumulate some experience-, which yields fruits as juicy as the ones we gather in these pages.

Numbers aside, let us show our satisfaction at seeing that our publication is now known on five continents, and we have the respect of thousands and thousands of readers from different cultures. We also took advantage of this issue to introduce some changes in the design of the magazine, with the aim of slightly refreshing its look without losing, quite the opposite, its style and personality

Contents

PASTRY AND SUSTAINABILITY And you, what are you doing?

Amaury Guichon. Chosen

Martin Diez. The triple play

Dinara Kasko. AI, an inevitable ally

Jesús Escalera. A decade of wonders

Natalie Eng. Quiet sophistication

Juan Gutiérrez. The path of dreams

Lluc Crusellas. By right

René Frank. The boost that dessert deserves

Francisco Moreira. Meaningful

Ming Ai Loi. Black, pink and citrus

Samuel Ducrotoy. Fresh air

David Gil. Enzymes reach desserts and ice creams

Blanca del Noval. Wild Pantry

Jesús Camacho. Island bites

Tidbits

THREE DESSERTS TO DRINK AND THREE COCKTAILS TO EAT

Luis Amado. Pushing the limits or raising the bars

Yelene Anter. A little bit of science and a lot of art

Ksenia Penkina. A brilliant ending

Tejasvi Chandela. The mithai touch

Mineko Kato. Desserts for a better future

Xavi Donnay. For small and delicate patisserie