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”.
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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