SO GOOD N° 35 THE MAGAZINE OF HAUTE PATISSERIE JANVIER 2026

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
Tidbits

GASTROPHYSICS THE SCIENCE OF TASTE THAT PROVOKES EMOTIONS

Charles Spence. The guru of gastrophysics
Luis Amado. Assembling flavor, assembling memory
Matthieu Atzenhoffer& Alba Ruiz Ceamanos. A higher level
Irene Iborra. The most emotional ice cream
Janice Wong. Multisensory palate-pleasing desserts
The customer isn’t always right