So Good Magazine #33

Immerse yourself in the world of culinary artistry with So Good Magazine #33, the latest edition of this renowned publication for professional chefs and pastry enthusiasts. Carefully curated over six months by the dedicated Books for Chefs team, this issue pushes the boundaries of creativity and innovation in pastry and chocolate. Within its pages, you'll discover the imaginative work of seven exceptional chocolatiers who take on the challenge of crafting unconventional, unpredictable, and extraordinary confections, from Andrey Dubovik's canvas chocolates to Chris Ford's caviar and croissant bonbons.

This edition also highlights the growing influence of plant-based creativity, cultural fusion, and female representation in the culinary arts. Featuring contributions from 22 chefs—including eight remarkable women—it explores Erika Abe's American-Korean desserts, Romain Dufour's expertly folded doughs, and Sajana Patel's cocoa-driven journey in India. With captivating features on Noboru Arai's reflective dessert at Hommage and the birth of Macambo chocolate couverture by David Chamorro and Christian Domínguez, So Good Magazine #33 invites you to discover the cutting-edge ideas shaping the future of pastry. This issue is a must-have for anyone passionate about culinary innovation and artistry.

• Proto-bonbons - Anything but predictable
• Anthony Hart | Fantasy world
• Melissa Coppel | A gastronomic journey
• Andrey Dubovik | Unconventional tools
• Lluc Crusellas | Otherworldly
• Francisco Migoya | Two sweet eccentricities and three virtues
• Chris Ford | Creativity with fundamentals
• Adrián Ciaurriz | From cow to bonbon
• Gabriele Riva | Leading by example
• Virgilia Lebigre | Train to the future
• Kamil Szulc | A certain order
• Ingrid Serra | Printed innovations
• Antonio Bachour |On the border
• Tatum Sinclair | Against the flow
• Paniforemka | Eastern flowers
• Noboru Arai | A refined ‘hommage’ to nature
• Yukie Noguchi | Curiosity empowered the cat
• Erica Abe | What happens in San Francisco...
• Romain Dufour | Bakery flavors