Contemporary pastry finds inspiration in the past in so good.. magazine 36

Need inspiration? In so good.. magazine 36, we invite you to discover new avenues of expression and creativity. The secret might lie in something as simple as looking back since our past holds not only ideas that remain fully relevant, but also intense emotions capable of imbuing a new product, a new dessert, or a new concept with its own unique soul.

Discover so good.. magazine 36

This attentive look at the path traveled is a constant for the vast majority of the protagonists in this intense and fascinating edition. We even practiced it ourselves when designing two of the major features.

On the one hand, in an unprecedented article in So Good, we wanted to pay a very special tribute to MOF Jean-Michel Perruchon, who has just announced his retirement. We not only interviewed this pivotal figure in the profession, but he also gifted us with one last creation. Furthermore, for this tribute, we’ve gathered some of the greatest names in French pastry: Jonathan Mougel, Christophe Morel, Arnaud Larher, Julien Álvarez y Stephane Glacier. Each of them offers creations that masterfully connect past and present.

On another note, we’ve looked back to celebrate the impact of one of So good.. magazine’s most iconic covers. It’s been a full ten years since pastry chef Dinara Kasko delighted us with her Bubbles cake, which marked a turning point in the potential of 3D design. Taking advantage of this anniversary, Kasko reflects on the past, present, and future, and presents us with two new creations: an updated version of the legendary cake and a stunning piece that perfectly blends art, design, and pastry.

This new issue is also enriched with other retrospective looks that point to new directions. For example, at the Chocolate Academy in Tokyo, Kohei Ogata develops new products based on well-known classics (pay attention to his excellent fusion of two classics: chocolate cake and lemon meringue tart). British chef Emily Roux also creates her desserts while keeping her rich family heritage in mind. Even Attila Meinhart (La Boutique by Meinhart, in Budapest) is able to subtly and personally reinvent traditional desserts like Opera or Black Forest.

Of course, this So good… issue doesn’t lack that technical and cutting-edge perspective: there’s the interesting analysis of the potential of cocoa mass in ganaches by Italian Yuri Cestari. Also noteworthy is the reclaiming of the color black as a new creative avenue proposed by Spanish pastry chefs Albert Daví y Raúl Bernal, the simplification proposed by Yohan Dutron (Ecole Valrhona), the elegance that Pablo Gicquel cultivates in Bangkok, the modernity of Aitor Zabala‘s desserts at the Los Angeles restaurant Somni, and the insightful reflections of a key figure like Pierre Marcolini.

And what about the growing trend towards seasonality and local ingredients? These are ideas perfectly embodied in the articles dedicated to Marco Sforza (a brilliant reflection of Tuscany in his paradisiacal Borgo San Pietro), Emily Thompson (showcasing the vital work being done to recover endemic corn varieties in Colorado, USA), and the Polish chef Pawel Ignaciuk (with a very special sensitivity to the environment and seasonality).

As a grand finale to this intense edition, we join the Relais Desserts collective on their spectacular visit to Antoni Gaudí’s Barcelona. Once again, a unique opportunity to look back (at the impact of the modernist artist) to inspire new paths.

Discover so good.. magazine 36

Thanks for reading! At so good.. magazine you’ll find more content related to the world of pastry. Follow us at @sogoodmag to discover much more.