这是一个汇聚艺术和创造力的的西点文化杂志。
在这里你会看到从东京到巴黎，芝加哥到墨尔本，米兰到蒙特利尔……
来自全球的名气主厨和烘焙新星们在这里分享他们最新的创作：
albert adrià, la dolça，人气票选的甜甜圈
nicolas jordan, 冰淇淋的核心话语
juan mari & elena arzak, 甜蜜的轰动效应
philippe segond,一个成熟的艺术法国糕点
jérôme chaucesse, 想要获得冠军，你必须拥有梦想
biagio settepani, 纽约糕点的灵魂
jean-marie auboine,我想让我的客户继续体验传统和……
christophe renou,这种区别不是一个结果，而是作为一个新生活的开始……
damien piscioneri,明亮，豪华，精致 

CONTENTS

albert adrià, la dolça, ticket’s sweetest ring
rené frank, a pinch of madness and a high dose of good sense
scott green, nice, balanced, possible… happy
angelo musa, the thrice-crowned king
gustaf mabrouk & hans ovando, knocking borders down
damien piscioneri, bright, luxurious, refined
william curley, classical refinement
futoshi hashimoto, enclose every flavor the ingredient has
antonio bachour, shockwave
nicolas jordan, ice cream at the center of discourse
jean-marie auboine, ‘I want my customers to continue experiencing traditions and ...’
philippe rigollot, with studied simplicity
brian campbell, feeling the land on the plate
yann menguy, the peaceful evolution
tetyana verbytska, cultivating ukrainian haute patisserie
philippe segond, ‘for the french, pastry is a full-fledged art’
jérôme chaucesse, ‘to obtain the title, you have to have been dreaming of it for some time’
christophe renou, ‘this distinction is not an outcome but the beginning of a new life as a ...’
julien boutonnet, ‘I decided to take courses in sophrology in order to better manage...’tidbits
yoshihiro narisawa, japan, epicenter of all things
alex atala, brazilian spokesman
grant achatz, blurring the lines between sweet and savory
juan mari & elena arzak, sweet sensationalism
benoît violier, best of both worlds
la fabrique givrée, subzero cuisine
biagio settepani, the soul of new york’s pastry