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Out of an abundance of caution, our shop in Chinatown will be closed at 3 pm on Tuesday, January 7th and will be closed for appointments on Wednesday, January 8th. We apologize for any inconvenience. Out of an abundance of caution, our shop in Chinatown will be closed at 3 pm on Tuesday, January 7th and will be closed for appointments on Wednesday, January 8th. We apologize for any inconvenience.
So Good... Magazine Issue 32
So Good... Magazine Issue 32
So Good... Magazine Issue 32
So Good... Magazine Issue 32
So Good... Magazine Issue 32
So Good... Magazine Issue 32

So Good... Magazine Issue 32

$50.00

In this issue #32, we start this trip with a visit to the coldest, below zero, latitudes to learn about the frozen creations of four great masters of this discipline, each one from their professional perspective. From there we go to the most “pastry” vision of the MOFs Emmanuel Ryon and David Wesmaël, then to the more “culinary” of the young Russian pastry chef Artem Grachev, through to the sensory theory of aromas of the multifaceted Jesús Escalera.

If you survive these icy temptations, you will reach the delicious praise of simplicity that MOF David Briand offers us, you will be seduced by the apparent innocence of Eunji Lee, and you will be surprised by the refined and creative viennoiserie of Nuño García. After all of this, Paul Yochum will drag you into the world of gastronomic donuts, Joris Vanhee will teach you how to work with the freshest chocolate, Michal Kleiber will tell you about his trips to Polish tradition and to Nature, and Raúl Bernal and Pol Marginedas will transport you to top competitions and will share with you the work that has made them the best master chocolatiers in Spain.

After a jump to the other side of the world, you will arrive in Melbourne where Ash Smith will show you his comforting desserts, like a big hug on a winter's night. From there to Japan, where Jiro Tanaka will introduce you to the provocative concept of Deligant. And waiting for you in Dubai are the Orfali brothers, who will reveal to you the secret of the overwhelming success of their business proposal in the Middle East. You will experience one of the most peculiar moments of this trip during your visit to Julius Persoone, creator of chocolates as special as his Artificial saliva bonbon for throat cancer patients.

Ronald García will show you how Mayan heritage is key to understanding today's pastry, and the great lady of American cuisine, Suzette Gresham, will welcome you at her Acquarello in San Francisco where you will learn about her delicious history. The journey ends in Malaysia, where you will visit Wei Loon Tan, Jeffrey Tan, and the couple Jer Yenn & Jia Yi, all of them exponents of the spectacular explosion that pastry making is experiencing in this beautiful Southeast Asian country.

Emmanuel Ryon | French refinement

David Wesmaël | The colors of flavor

Jesús Escalera | The essence of good ice cream

Artem Grachev | Depth and emotion through ice cream

David Briand | The common sense of pastry

Eunji Lee | Dangerous innocence

Nuño García | Haute viennoiserie

Paul Yochum | Gastronomizing the donut

Joris Vanhee | Chocolate trails

Michal Kleiber | The journey

Raúl Bernal | A chocolatier on a bike

Pol Marginedas | When myth becomes chocolate

Ash Smith | A big hug on a winter’s night

Jiro Tanaka | Keep it deligant

Mohammad, Wassim y Omar Orfali | Twinning cuisine and patisserie 

Julius Persoone | More rock ‘n’ roll than ever

Ronald García | What pâtisserie owes to Mesoamerica 

Suzette Gresham | Creating memorable experiences for guests and staff is equally essential

Malaysia | epicenter of haute pâtisserie

Wei Loon Tan | Malaysian accent 

Jeffrey Tan | Being a pastry chef to be happy

Jer Yenn & Jia Yi | Two in equilibrium