There are more and more voices that warn of the standardization of pastry and the rampant superficiality. Some begin to look towards social networks but as a way of knowing what not to do. In this context, everything that is included in the professional field becomes more relevant than ever.
What was once a trend, today is excess and repetition. Everything is round, smooth, polished, colorful, and shiny. And for something as superfluous as pastry to continuing being necessary, it is essential that it reflects the soul, character, and imprint of its creator.
Why make pastry your life’s work? Here are some arguments in favor, without forgetting the inconveniences.
Personal ambition, for most, self-centeredness and individualism are socially reprehensible defects as they collide head-on with qualities such as generosity, humility and selflessness. But like most things, there are variances.
After 13 issues of so good.. magazine, we have had
Ten issues go a long way. Ten issues that have helped us to better understand this wonderful world of haute pâtisserie. so good.. magazine has from the outset counted on the favor, complicity and support of everyone, and we want to give our thanks.
This adventure would not have been possible without the eagerness that collaborators have put in each of the published works, and without the enormous generosity you have shown sharing your recipes, your secrets and your tricks.
The necessary respect for tradition is not incompatible with the not less necessary evolution. Progress, advance, the exploration of new ways, a new step ahead – all this is part of human condition itself.
However, if you are not able to improve the original, or at least to offer a well-reasoned, clear version of it, you’d better not take the risk.