About This Magazine

21 stories that needed to be told and that you will want to know.

Each new so good.. magazine is a little piece of the best pastry, which we serve you with all our love. It is a snapshot of the reality of the profession at an international level, with all its nuances and singularities. But above the cultural, geographical, and gastronomic differences, each of the articles that make up this publication is an example of professional restlessness, of non-conformity, of the desire to go further and explore the limits.

In this issue #32, we start this trip with a visit to the coldest, below zero, latitudes to learn about the frozen creations of four great masters of this discipline, each one from their professional perspective. From there we go to the most “pastry” vision of the MOFs Emmanuel Ryon and David Wesmaël, then to the more “culinary” of the young Russian pastry chef Artem Grachev, through to the sensory theory of aromas of the multifaceted Jesús Escalera.

If you survive these icy temptations, you will reach the delicious praise of simplicity that MOF David Briand offers us, you will be seduced by the apparent innocence of Eunji Lee, and you will be surprised by the refined and creative viennoiserie of Nuño García. After all of this, Paul Yochum will drag you into the world of gastronomic donuts, Joris Vanhee will teach you how to work with the freshest chocolate, Michal Kleiber will tell you about his trips to Polish tradition and to Nature, and Raúl Bernal and Pol Marginedas will transport you to top competitions and will share with you the work that has made them the best master chocolatiers in Spain.

After a jump to the other side of the world, you will arrive in Melbourne where Ash Smith will show you his comforting desserts, like a big hug on a winter's night. From there to Japan, where Jiro Tanaka will introduce you to the provocative concept of Deligant. And waiting for you in Dubai are the Orfali brothers, who will reveal to you the secret of the overwhelming success of their business proposal in the Middle East. You will experience one of the most peculiar moments of this trip during your visit to Julius Persoone, creator of chocolates as special as his Artificial saliva bonbon for throat cancer patients.

Ronald García will show you how Mayan heritage is key to understanding today's pastry, and the great lady of American cuisine, Suzette Gresham, will welcome you at her Acquarello in San Francisco where you will learn about her delicious history. The journey ends in Malaysia, where you will visit Wei Loon Tan, Jeffrey Tan, and the couple Jer Yenn & Jia Yi, all of them exponents of the spectacular explosion that pastry making is experiencing in this beautiful Southeast Asian country.

Can you think of a better trip?

• Language: English
• 318 pages
• Published in 2024

Contents:

• The exciting sub-zero world
• Emmanuel Ryon. French refinement
• David Wesmaël. The colors of flavor
• Jesús Escalera. The essence of good ice cream
• Artem Grachev. Depth and emotion through ice cream
• David Briand. The common sense of pastry
• Eunji Lee. Dangerous innocence
• Nuño García. Haute viennoiserie
• Paul Yochum. Gastronomizing the donut
• Joris Vanhee. Chocolate trails
• Michal Kleiber. The journey
• Raúl Bernal. A chocolatier on a bike
• Pol Marginedas. When myth becomes chocolate
• Ash Smith. A big hug on a winter’s night
• Jiro Tanaka. Keep it deligant
• Mohammad, Wassim y Omar Orfali. Twinning cuisine and patisserie
• Julius Persoone. More rock ‘n’ roll than ever
• Ronald García. What pâtisserie owes to Mesoamerica
• Suzette Gresham. Creating memorable experiences for guests and staff is equally essential
• Tidbits
• MALAYSIA, epicenter of haute pâtisserie
• Wei Loon Tan. Malaysian accent
• Jeffrey Tan. Being a pastry chef to be happy
• Jer Yenn & Jia Yi. Two in equilibrium