So Good Magazine #35 explores the concept of haute pâtisserie through the lens of gastrophysics, presenting desserts as a carefully balanced emulsion of science, technique, and emotion. This issue examines how perception, memory, and multisensory design influence the way desserts are experienced, helping chefs intentionally shape every sensory detail.

Featuring contributions from leading pastry chefs and researchers including Luis Amado, Janice Wong, Julien Álvarez, and Albert Adrià, this edition bridges rigorous research with refined creativity. From innovative natural sweeteners and simplified fruit techniques to deeply emotional and artistic expressions, issue #35 delivers an immersive, thoughtful exploration of modern pastry at its highest level.

•  Anne Coruble. That place between rigor and imagination
• Yulia Ivanova. Proudly conservative
• Graham Mairs. The sweet blood of trees
• Yusuke Matsuhita & Sachiyo Takagi. Redefining the trajectory of Japanese pastry
• Julien Alvarez. Rethinking the classics
• Albert Adrià. Goodbye to labels
• Alexis Sanson. Passion for sharing
• Christophe Domange. Simplify to create (better)
• David Baert. Restless classicism
• Fabien Emery. The manager who can’t stop being an artist
• Nicolas Lambert. Like a love letter
• Carmen Rueda. Telling as well as knowing
• Dexter Lee. Patisserie featuring swans, bamboo, and cyborgs