English
Español
so good.. magazine only publishes limited and exclusive editions, with no reprints. Once they’re sold out, they’re gone. But due to the incredible demand and success of Issue #22, we’ve decided to make this sold-out edition exclusively available in digital format.
so good no. 22 - Digital
26.00€
Shipping in 48h | Spain
Shipping in 48h | UE
Shipping in 72h | International
so good.. magazine only publishes limited and exclusive editions, with no reprints. Once they’re sold out, they’re gone. But due to the incredible demand and success of Issue #22, we’ve decided to make this sold-out edition exclusively available in digital format.
Issue number 22 of so good.. magazineprovokes a carousel of emotions that range from fascination and surprise of its most creative proposals (Lauren V. Haas on the cover, Jordan Kahn, Maurits van der Vooren and Bart de Gans, Saray Ruiz or Julien Álvarez, among others) to the confidence and pride that this patiently cultivated product awakens (Pierre Hemé, Niklesh Sharma, Philippe Givre).
A parade that oscillates between seriousness and the pure pleasure of learning thanks to the sum of talents that come together, among which is Joris Vanhee and his chocolate glazes, Ramon Morató and the new generation of ganaches, the latest designs by Nicolas Boussin, the reinvention of Antonio Bachour, the geometric pastries of Guillaume Shoppohoven, the Japanese school of Hideki Kawamura, and a lot more content.
- Size
- online (PDF)
- Language
- English
View the trust certificate
- For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our Transparency Charter.
- No inducements have been provided for these reviews
- Reviews are published and kept for a period of five years
- Reviews can not be modified: If a customer wishes to modify their review then they can do so by contacting Verified Reviews directly to remove the existing review and publish an amended one
- The reasons for deletion of reviews are available here.
-
1
0 -
2
0
-
3
0
-
4
0
-
5
2
Sort reviews by :
Charlotte D. published the 09/04/2025 following an order made on 08/04/2025
5/5
The magazine is packed with innovative recipes, techniques, and insights from top pastry chefs. Each issue never fails to inspire and push the boundaries of creativity. The quality of content is exceptional, with in-depth features and stunning visuals. I also appreciate the ease of accessing the digital format, making it perfect for when I need instant inspiration or a quick reference.
Sara B. published the 03/04/2025 following an order made on 02/04/2025
5/5
I got the digital edition of issue 22, and it’s packed with inspiration, techniques, and stunning creations from top pastry chefs. The quality is outstanding, and I loved how easy it was to access instantly after purchase. A must-have for pastry professionals!
CONTENTS
Pierre Hermé, The pastry that is served
Lauren V. Haas, The pastry of dreams
Philippe Givre, The well thought out pastry
Yann Menguy, We make an identity pastry, creativity is the slogan
Marta Martín, Air collection
Pieter de Volder, Simple on the outside, powerful on the inside
Guillaume Schoppohoven, Geometric viennoiserie
Bart de Gans & Maurits van der Vooren, Collision
Nicolas Houchet, The gesture that makes the difference
Luis Amado, That detail that changes everything
Melissa Walnock, Find a way to make it happen
Javier Guillén, Experiential
Saray Ruiz, Interior life
Graham Mairs, Water, fire, earth, ether
Roberto Cortez, A unique piece
Hideki Kawamura, Sense changes and sensibility evolves
Antonio Bachour, A different repertoire
Nicolas Boussin, Commitment
Jordan Kahn, Building Block
Tidbits
Musketeer spirit, Jerome de Oliveira, Julien Alvarez, Quentin Bailly and Etienne Leroy at Fully Baked Story
Niklesh Sharma, Leading the new patisserie in Asia
Ramon Morató, A new approach to ganache II
Joris Vanhee, Chocolate glazes in depth. Understanding mistakes to shine.
Blanca del Noval, The value of kernels and stale bread
Shipping with UPS Express worldwide
