Best Magazine Of Haute Pâtissere

egg-milk-open-easter-pierre-marcolini

January 20, 2017
Author:
Ana Rodríguez
TAGS #

Egg milk. Pierre Marcolini

Related pastry chef articles

Paul Yochum
Paul Yochum: “Donuts are time consuming. They are a true labor of love”
Portrait Ramón Castillo
Ramón Castillo: “If AI can help to work better, I have no doubt that the ice cream sector will embrace it without any problems”
Off White
Four experimental desserts that define Dej Kewkacha’s style