So Good Magazine #28


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  • Over 350 recipes
  • 50 signature creations
  • 22 pastry chefs
  • 18 articles
  • English language
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The oven, the lightness, the design, the techniques and the latest ingredients are brought together in So good… 28

The oven becomes the new epicenter of the pastry laboratory.
Lightness is also becoming an imperative when it comes to satisfying our sweet tooth. We visit the latest techniques and ingredients that can help professionals in this task.
Surprising creations, each designed for a different moment or concept, and a celebration of contemporary Japanese pastry are on the menu in issue 28…

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