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