SO GOOD N° 32 THE MAGAZINE OF HAUTE PATISSERIE JUILLET 2024

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