Chef Francisco invites us into a world where pastry meets botany. In his latest creations, he explores aromatic plants and edible flowers, venturing beyond mint and thyme to uncover the subtle magic of walnut leaves and other wild botanicals. His work is a tribute to nature’s complexity, blending flavor innovation with culinary storytelling.

Albert Daví redefines pastry as sculpture. Known for his 360-degree cakes, each creation is a visual and sensory experience, combining avant-garde design with deep emotional resonance. His work embodies the fantasy and elegance of modern pastry, where every angle tells a story.

This edition of SoGood Magazine is a tribute to creative viennoiserie, unexpected techniques, and multicultural pastry artistry. Alongside Chef Francisco and Chef Albert, it features 19 chefs from around the globe, each contributing to the evolution of modern pastry.