RADYAN So Good Magazine #28
RADYAN So Good Magazine #28 is backordered and will ship as soon as it is back in stock.
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centers on the oven as the new focal point of the pastry lab, showcasing talents like Maxime Frédéric and Romain Dufour. The issue emphasizes lightness in desserts, exploring the latest techniques and ingredients to satisfy gourmand desires. It features surprising designs by Kirsten Tibballs, François Galtier, and others, alongside insights from Japanese contemporary pastry leaders Tomonari Kombu and Yusuke Aoki.
The magazine also includes reflections from notable pastry figures such as Philippe Conticini and Ju Chamalo, covering topics like praliné, flanology, and sourdough protection. So Good Magazine #28 offers a comprehensive look at modern pastry innovation, design, and technique for professionals and enthusiasts alike.
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