So Good Magazine # 34, July 2025

so good.. magazine #34 celebrates the avant-garde artistry of haute pâtisserie with 19 featured chefs—60% of them debuting in its pages.Explore 20 inventive viennoiserie creations by Zhou Xiaohu, Camila García Elizalde, Brian Boclet, Attila Meinhart, Antonio Bachour, and Adrián Ruiz, including spherical and acorn-shaped croissants, plumcake and Madeleine hybrids, and more.This issue dives deep into culinary innovation: Francisco Moreira explores floral aromatics; Masanori Hata pushes technical boundaries with original tools and methods; Begoña Rodrigo unveils a new approach to vinegars.Discover elegant multicultural desserts by Bomee Ki and Kunal Kathpalia, the visual fantasy of 360° cakes by Albert Daví, and Belgian-French reinterpretations by Brecht Van Poucke.Also featured: emotion-forward pastries by Carito Lourenço, genre-defying work from Jesús Camacho, eclectic designs by Igor Melnikov, a return from versatile chef Frank Vollkommer, and a moving story from Yazid Ichemrahen on how pastry changed his life.so good.. #34 is a tribute to innovation, technique, and passion—where artistry meets perseverance, and dessert becomes a story worth telling. This issue of so good.. magazine showcases the talent and vision of over 20 international pastry chefs, including Masanori Hata, Francisco Moreira, Boome Ki, Titouan Claudet, Albert Daví, Frank Vollkommer, Kunal Kathpalia, Jesús Camacho, Igor Melnikov, Yazid Ichemrahen, Carito Lourenço, Begoña Rodrigo, Brecht van Poucke, Zhou Xiaohu, Antonio Bachour, Brian Bouclet, Camila García Elizalde, Adrián Ruiz, and Attila Meinhart. Read more