We’re happy to report that so good.. issue #11 is now on sale at Savour Chocolate & Patisserie School.

Kirsten Tibballs, Director of Savour School, has a stunning entremet featured in the magazine called ‘midnight’. “This entremet contains all my favourite flavours and has a delectable mouth feel with its array of textures” explains Kirsten. “I like the open sides and combination of matte and shine finish”.

You can order your copy at the Savour Online Store for $39.95.

Other chefs featured in the magazine include:

  • 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
  • Hofmann pastry shop, the restaurant-patisserie
  • Eric Bertoïa, Épicerie Bouloud. Clients first
  • Dimitri Fayard, variety is the spice of life
  • Louisa Ho, a change in chinese pastry



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