Professional Publications
So Good (Issue #36)
Discover the New Pastry Magazine: So Good.
Professional Publications - Magazines
Where Pastry Becomes Art
There are magazine covers - and then there are works of art.
For the cover of so good.. magazine #36, internationally acclaimed pastry
artist and architect Dinara Kasko has created a striking visual statement
that dissolves the boundaries between pastry, sculpture, and contemporary art.
Her extraordinary creation perfectly embodies the editorial vision of this
new issue: pastry as one of today's most compelling artistic disciplines.
More than a collection of recipes or techniques, so good.. magazine #36
unfolds like a carefully curated art exhibition.
Every page celebrates creativity in its purest form, revealing how today's leading pastry chefs continuously redefine
their craft through innovation, technical mastery, and deeply personal expression.
Because true artistry extends far beyond creation itself. It lies in reinterpreting tradition, exploring new creative languages,
challenging established conventions, and ultimately evoking emotion. It is this philosophy that unites every chef featured in this
exceptional edition.
For the first time in the history of so good.. magazine, this issue also pays tribute to one of the most
influential figures in modern pastry, MOF Jean-Michel Perruchon. Following the announcement of his retirement
from professional life, we honor his remarkable career and the invaluable legacy he leaves for generations of pastry chefs around the world.
so good.. magazine #36 is more than a magazine.
It is a celebration of excellence, creativity, and the evolving dialogue between pastry and contemporary art.
Is pastry an art?
Is pastry an art?
In so good.. 36, we don’t intend to answer a question that has been generating debate
for decades.
But through the contents of this issue, we can demonstrate that when talent, technique, and sensitivity come together,
pastry is capable of moving us just as much as any other artistic discipline.
Some covers are a statement of intent. The cover of so good.. 36 is one of them. At first glance, the
reader might think they are looking at a contemporary work of art. But a few seconds of reflection are enough to reveal
that we are actually looking at a creation with which Dinara Kasko establishes a fascinating dialogue
between pastry and art.
A work that perfectly encapsulates the spirit of this issue: pastry as an artistic expression.
Jean-Michel Perruchon Tribute
Aware of the importance of legacy in any artistic discipline, for the first time in the history of so good...,
we wanted to pay tribute to one of the greats of our profession: MOF Jean-Michel Perruchon,
who has just announced his retirement.
We not only spoke with this essential figure in contemporary pastry and published one last, previously unseen creation,
but we also brought together some of the biggest names in French pastry - Jonathan Mougel, Christophe Morel,
Arnaud Larher,, Julien Alvarez and Stephane Glacier - to celebrate the
legacy of a master who has inspired several generations of professionals.
Dinara Kasko
Art knows how to reinvent itself.
Dinara Kasko has not only graced the cover of so good.. 36, but has also reinterpreted her iconic Bubbles cake,
a creation celebrating its 10th anniversary that forever changed the way we understand three-dimensional design in pastry.
Artistic Sensibility
That same artistic sensibility runs throughout the rest of the issue.
It’s present in the almost sculptural elegance of Pablo Gicquel's individual desserts; in the desserts Aitor Zabala designs for Somni,
where each creation becomes an experience;
in Attila Meinhart's reinterpretation of classics like Opera and Black Forest cakes;
in Yuri Cestari’s research into cocoa paste as a new creative tool;
In the way Kohei Ogata transforms classic recipes into entirely new concepts;
in Yohan Dutrons philosophy, which demonstrates that simplification is also an act of creation.
In Albert Davi and Raul Bernal's championing the color black as an expressive language.
Or in the way Emily Roux constructs her own identity while remaining in dialogue with her family’s
extraordinary culinary legacy.
Identity, Landscape & Memory
Art also springs from identity, landscape, and memory.
There we find the sensitivity with which Marco Sforza interprets Tuscany from Borgo Santo Pietro,
Emily Thompson’s work to recover native corn varieties in Colorado, Pawel Ignaciuk’s connection to
his surroundings and the seasons, Pierre Marcolini’s ever-stimulating reflections on the craft,
or the journey that the Relais Desserts collective takes through Antoni Gaudi's Barcelona, demonstrating that
inspiration can be found in an architectural work as much as in an ingredient, a technique, or a landscape.
Contents
- Jean-Michel Perruchon and modern patisserie. A tribute
- Jonathan Mougel, Christophe Morel, Julien Alvarez
- Arnaud Larher, Stephane Glacier
- Dinara Kasko. The heavy impact of a bubble
- Marco Sforza. A paradise called Tuscany
- Kohei Ogata. Between innovation and accessibility
- Aitor Zabala. Technique in the service of lasting experiences
- Pablo Gicquel. Precision guided by emotion
- Attila Meinhart. Pause everything
- Pierre Marcolini. Honestly unstoppable
- Yuri Cestari. Rethinking ganache through cocoa mass
- Emily Thompson. Pastry that puts the planet first
- Yohan Dutron. Leaving the superfluous behind
- Emily Roux. A family delicacy
- Pawel Ignaciuk. Reflections of oneself
- Raul Bernal & Albert Davi. Toward a more essential patisserie
- Relais Desserts discovers Gaudi's Barcelona
- Jose Roldan. Two sides of the trade joining forces
So Good (Issue #36)
Publication Info / Subscription
Dimensions: 230 x 297
Pages: 280 approximate
Publication: biannular
The annual cost of the magazine (2 Issues) is €60
The cost for 2 years subscription (4 Issues) is : €100
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