Pastry Blog & News
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.
When back in the 60s of the last century McLuhan coined the term global village to describe the new situation the radio and especially television were beginning to cause, he could not imagine how this emerging globalization would reach present terms. Today there is little left to discover, or rather, to portray, record and disseminate. We know what happens at the other end of the world with the same immediacy and the same detail as if it were happening in our own city. This is a process as integral to humanity as inevitable. It is true that globalization may end up standardizing almost everything, but you cannot deny that exchange is always means knowledge and wealth.
We can find various similarities, which are neither accidental nor coincidental, in the work, career and ideas of those who appear in the pages of so good.. magazine. We’re referring to work and personal effort, but especially to the ongoing struggle to go further and define an unmistakable style, a brand all quickly recognize and attributed to its author.
The history of patisserie has run parallel to that of art. Popular poetry during the Middle Ages, La Salle’s, Jean de Meun’s, Chaucer’s and the Archpriest of Hita’s clearly referred to the art of pastry making. Many famous pastry chefs were frustrated artists. Gelée Le Lorrain Claude himself, who is credited with the invention of the puff pastry back in 1635, had wanted to be a painter, but his financial needs forced him to start as an apprentice in a workshop, luckily for the craft itself and humanity in general.