Best Magazine Of Haute Pâtissere

chocolates-macarons-pierre-herme-aoyama

January 5, 2017
Author:
Ana Rodríguez
TAGS #

Chocolates, macarons... in Pierre Hermé "Aoyama"

Related pastry chef articles

Julius Persoone
Julius Persoone: “A praliné can only be considered a success when it inspires emotion”
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”