So Good Magazine # 22, July 2019

Issue number 22 of So Good provokes a carousel of emotions that range from fascination and surprise at its most creative proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits van der Vooren and Bart de Gans, Saray Ruiz or Julien Álvarez, among others) to the confidence and pride that this patiently cultivated product awakens (Pierre Hemé, Niklesh Sharma, Philippe Givre). A parade that oscillates between seriousness and the pure pleasure of learning thanks to the sum of talents that come together, among which is Joris Vanhee and his chocolate glazes, Ramon Morató and the new generation of ganaches, the latest designs by Nicolas Boussin, the reinvention of Antonio Bachour, the geometric pastries of Guillaume Shoppohoven, the Japanese school of Hideki Kawamura.
We like that Guillaume Schopphoven has imagined a round croissant and executed it successfully. We are seduced by the new approach that Marta Martín gives to her ‘chocolate air.’ We are gratified that Melissa Walnock finds and shows us the magical ‘negative space.’ We are pleased that Philippe Givre continues to enjoy baking because he learns something new every day regarding chocolate. We are captivated that Lauren Haas translates a scene from her childhood to a truly magical pastry creation. We are surprised to know that Blanca del Noval uses leftover ingredients to create new and beautiful desserts. We are proud to see how Nicolas Boussin fulfills his commitment as an MOF by transmitting his knowledge to the new generations. We are ecstatic that Joris Vanhee chooses this publication to share his exhaustive study on glazes with the entire sector. We are attracted to the artistic interpretation with which Roberto Cortez imbues his patisserie. We enjoy the spatial collaboration of Bart de Gans and Maurits Van der Vooren. We're happy that a young man like Yann Menguy opens his own establishment, in none other than Paris. We can't wait to see how the series on ganache by Ramon Morató ends.

Pastry is reinvented on a daily basis by the hands of French and European grand masters, but also by its skilled renovators from America and Asia
We are intrigued by Luis Amado’s ability to personalize his bonbons, we are amazed by the curved cuts presented by Pieter Volder’s cakes, we are fascinated by the story of Jordan Kahn and his Vespertine, we are excited to see that serious work pays off, as in the case of the Academy Pastry Arts of Kuala Lumpur; we love telling the story of the four musketeers in Thailand; we are happy
The pastry that is served, The pastry of dreams, The well-thought-out pastry, We make an identity pastry, creativity is the slogan, Air collection, Simple on the outside, powerful on the inside, Geometric viennoiserie, Collision, The gesture that makes the difference, That detail that changes everything, Find a way to make it happen, Experiential
Interior life; Water, fire, earth, ether; A unique piece; Sense changes and sensibility evolves; Commitment; Building Block, Tidbits, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
Leading the new patisserie in Asia; A new approach to ganache II, Chocolate glazes in depth; Understanding mistakes to shine; The value of kernels and stale bread