{"product_id":"so-good-the-magazine-of-haute-patisserie-33","title":"So Good.. The Magazine of Haute Patisserie #33","description":"\u003cdiv\u003eFeatured in Issue #33\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAnthony Hart\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e| Fantasy world\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMelissa Coppel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| A gastronomic journey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAndrey Dubovik\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e| Unconventional tools\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLluc Crusellas\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Otherworldly\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrancisco Migoya\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Two sweet eccentricities and three virtues\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChris Ford\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Creativity with fundamentals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdrián Ciaurriz\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| From cow to bonbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGabriele Riva\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Leading by example\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVirgilia Lebigre\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Train to the future\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKamil Szulc\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| A certain order\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngrid Serra\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Printed innovations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAntonio Bachour\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e|On the border\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTatum Sinclair\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Against the flow\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePaniforemka\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Eastern flowers\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNoboru Arai\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| A refined ‘hommage’ to nature\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYukie Noguchi\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Curiosity empowered the cat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eErica Abe\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| What happens in San Francisco…\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRomain Dufour\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Bakery flavors\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDavid Chamorro \u0026amp; Christian Domínguez | Macambo,\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003ebirth of a new couverture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSanjana Patel\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| Indian chocolate (and heart)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDavid García\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e| A roller coaster of emotions\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Vilbo","offers":[{"title":"Default Title","offer_id":48295483670686,"sku":"dao1789752485619","price":25.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0777\/6976\/9118\/files\/so-good-the-magazine-of-haute-patisserie-33_1.jpg?v=1789752489","url":"https:\/\/velvetdrapeclad.shop\/products\/so-good-the-magazine-of-haute-patisserie-33","provider":"My Store","version":"1.0","type":"link"}