Number of pages: 306 

so-good 11 
In publishing volume 11 of so good.. magazine, the conclusion we came to was that we still have much to discover, and therefore to show you. And it would be difficult to find clear similarities between the 26 artists that we have brought together in this edition, which is a good example of the depth and variety of the wonderful world of haute  pâtisserie.

Summary

Albert Adrià and Oriol Balaguer, ‘Being copied is an honor. Only the good ones are copied’
Emmanuel Ryon, freedom to create
John Kraus, Patisserie 46. A moment of happiness
Nathaniel Reid, well-rounded
Josean Alija, ‘Muina’ desserts with light essence
Nicolas Boussin, the soul of desserts
Cyril Lignac and Benoît Couvrand, dual harmony
Michael Laiskonis, the professor
Martin Chiffers, building a team
Luca Lacalamita, balancing knowledge and imagination
Yoshiaki Kaneko, overwhelming love for france
Antony Prunet, the squire of savoir faire
Martin Benn, where west and east meet
Jong Hun Won, korean eyes, pastry sight
Jordi Sempere, perseverance
Jerome Jacob, talent in its pure state
Florent Cantaut, emotion hunter
Nicolas Jordan, the four values of the trade
Hans Ovando, sweet passions
Anna Polyviou, sharing fun
Kirsten Tibballs, a festive look
Hofmann pastry shop, the restaurant-patisserie
Eric Bertoïa, Épicerie Bouloud. Clients first
Dimitri Fayard, variety is the spice of life
tidbits
Louisa Ho, a change in chinese pastry