• frank haasnoot, ‘I always try to use the inspiration to twist it’ 
• emmanuele forcone, the golden pen
• dinara kasko, when geometry is beautiful
• andoni luis aduriz, surprising developments
• francisco migoya, an explorer’s curiosity
• nick muncy, artistic but realistic
• michel willaume, think pastry
• jean paul hévin, ‘japan has made me rethink how I work, ...’ 
• raúl bernal, it’s not only chocolate
• jean-françois deguignet, savoir-faire and something else
• lilian bonnefoi, dominating both worlds
• naoki fujiwara, sense of season, ingredients and nara-ness
• laurent jeannin, a palace’s pleasures
• jordi guillem, by force of centrifuge
• joel lindqvist, forest pastry
• bachour bakery and bistro, the place
• gabriele riva, out of his comfort zone
• john kraus, in the name of the rose
• cécile farkas, studied fantasies
• julia soria, local products and argentinian diversity
• yoshinari otsuka, taking pride in making patisserie française in the far east
• tidbits
• united for knafeh, yehiye qadari & yoav deckelbaum
• valerija livanova, a country’s pâtissier awakening
• sorting out pastry 

Características