So Good Magazine #34 explores the cutting edge of haute pâtisserie through the work of nineteen exceptional chefs, many of whom are featured for the first time. From inventive viennoiserie—like spherical, acorn-shaped, and Madeleine-style croissants—to floral infusions and new pastry techniques, this issue celebrates bold creativity and culinary excellence.

Highlights include Masanori Hata’s innovative tools, Begoña Rodrigo’s exploration of sweet vinegars, and Boome Ki’s refined multicultural desserts. With contributions from pastry visionaries across the globe—Antonio Bachour, Kunal Kathpalia, Titouan Claudet, and others—this issue is a tribute to the artistry, passion, and imagination that define the world’s most inspired pastry chefs.

Masanori Hata. Audacious explorer
Francisco Moreira. Herbarium collection. Beyond mint and thyme
Boome Ki. Triangular refinement
Titouan Claudet. The art of sublimating the sublime
Albert Daví. Individual fantasy
Frank Vollkommer. Total chef
Kunal Kathpalia. Indian soul with French accent
Jesús Camacho. The most pastry-oriented cuisine
Igor Melnikov. When not being a pastry chef is not an option
Yazid Ichemrahen. A storybook life
Carito Lourenço. Pleasure, emotion, and memory
Begoña Rodrigo. Sweet vinegar
Brecht van Poucke. Balancing act
CREATIVE VIENNOISERIE THE DOUGH TAKES IT ALL
Zhou Xiaohu. That fascinating golden color
Antonio Bachour. 360° experience
Brian Bouclet. Signature lamination
Camila García Elizalde. Danish pastries—content and container
Andrián Ruiz. Magically
Attila Meinhart. Viennoiserie with rest

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English