- On sale!
- Sales
- New
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30210-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30209-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30211-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30212-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30213-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30214-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30215-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30216-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30217-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
![So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo So Good Magazine 32, The Magazine of Haute Patisserie by Grupo Vilbo](https://www.pastrychefsboutique.com/30218-large_default/grupo-vilbo-so-good-32-so-good-magazine-32-the-magazine-of-haute-patisserie-by-grupo-vilbo-so-good-magazine.webp)
In Observance of the Shabbat, checkout will be closed and will reopen on Saturday the 2024-09-07 at 20:30 EST
So Good.. #32 Crossing without a second thought In all our interviews, we ask chefs about future trends. We want to know what is to come, how our beloved pâtisserie will evolve in the...
More details
Crossing without a second thought
In all our interviews, we ask chefs about future trends. We want to know what is to come, how our beloved pâtisserie will evolve in the coming years. In all cases, without exception, you speak of a progressive reduction of sugars and fats, of a more sustainable pastry, of an elimination of waste and of a greater and better use of raw materials... There is also a general consensus in pointing out the preferences of the current consumer towards baked products over refrigerated products, doughs over mousses, something that we have been observing for some years now. And more recently, although we fear that it is likely to consolidate, chocolate seems to be becoming less important, due to the worrying and exorbitant rise in cocoa prices worldwide.
In addition to the above, with which we fully agree, we note an interesting path that more and more chefs, both pastry chefs and cooks, are exploring, namely the blurring of the borders between the savory and sweet universes. This is not something new. Ferran and Albert Adrià already dared to confuse both worlds as part of their avant-garde way of understanding cuisine. Now some see that ‘savory’ can complement a sweet offering by bringing unknown nuances, and ‘sweet’ can be a factor of full satisfaction for the diner at different moments of the itinerary of a savory menu.
In this issue, some chefs cross the border without a second thought. This is the case of Eunji Lee and her delicate and elegant individual pastries. Also Julius Persoone and his challenging chocolates, or young Russian Artem Grachev and his shrimp confit with avocado ice cream. As is this case of the master Jesús Escalera, who works magic to link a black truffle ice cream with the earthy notes of chocolate and the old leather-like perfume of vanilla.
And why not?
CONTENTS
THE EXCITING SUB-ZERO WORLD
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
Tidbits
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
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
Write a review
Write a review
You might also like
check_circle
check_circle