So Good Magazine #23


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Gabriele Riva has been surprising us since Tokyo with his sustainable and local pastry, with delicate manual finishes.

Because the manual is the new catalyst, as demonstrated by other great contributors to this issue, such as David Briand, Bobby Schaffer, Hans Ovando and Paco Torreblanca.

A pastry shop that is rediscovering the pleasure of biting into its freshly baked products, as in the case of Francisco Migoya and Luciano Gatrcía, but also Russ Thayer, Ross Sneddon or Jean-Christophe Jeanson.

A 23-stop journey around the world that enthuses about the revival of the “pastry chef” in India, keeps reinvesting in new dishes from the Netherlands, and links creativity and technical mastery in Las Vegas, Treviso, Kiev, and many other places.

Language: English
304 pages

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