SO GOOD - # 28 - Best Magazine Of Haute Pâtissere
The ultimate pastry journey is So Good.. Magazine No. 28, where the oven takes center stage. Maxime Frédéric, Romain Dufour, and Ju Chamalo showcase their power in Parisian maisons. Jordi Bordas and Adrianna Jaworska explore lightness with innovative techniques and ingredients. Prepare to be amazed by the stunning designs of Kirsten Tibballs, François Galtier, Rémi Montagne, Samira Saade, Marc Ducobu, and Spyros Pediaditakis. Tomonari Kombu and Yusuke Aoki lead the Japanese contemporary pastry fest.
Discover captivating stories from Spyros Pediaditakis, Maxime Maniez, Philippe Conticini, Karl de Smedt, Aya Fukai, Meg Galos, and Genie Kwon. Indulge in over 350 recipes, 50 signature creations, and the expertise of 22 extraordinary pastry chefs across 18 articles.
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In searching for a certain product locally, I came across Zucchero’s website. I was delighted to find speciality Italian baking items locally that were not available at our Italian shoppes. Initial contact was via web chat to find out more about the company and products. For those interested, there is no storefront but a warehouse that is located in a Sentinal Storage bay. Local pickup for free is available: When the order is ready, one is given an email for a pickup time. Once at the Storage lobby, one would call the Zucchero rep to pick up the order, as the shortage lobby reception is different than Zucchero. Kati was awesome! Very knowledgeable, friendly, and customer focused. We even purchased a few more items while there, as seen some things we needed. Items were all new. Kati also provided us some chocolate samples for my pandoro/ panettone projects (will try out soon). Thanks again for all the help, as am learning different hobby baking projects.
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