Best Magazine Of Haute Pâtissere
the magazine
so cool..
books
Shop
Reviews
recipes
chefs
news
Pastry News
Pastry Competitions
Pastry Events
Pastry Suppliers
interviews
Pastry Chef Articles
From chef to chef
shop
more
Products
Tools
Schools
Collaborate
Svg Vector Icons : http://www.onlinewebfonts.com/icon
image/svg+xml
Svg Vector Icons : http://www.onlinewebfonts.com/icon
image/svg+xml
pastry-pierre-herme-aoyama
January 5, 2017
Author:
Ana Rodríguez
TAGS #
<a href='https://adv.vilbo.com/www/delivery/ck.php?n=a9b9140c&cb=INSERT_RANDOM_NUMBER_HERE' target='_blank'><img src='https://adv.vilbo.com/www/delivery/avw.php?zoneid=27&cb=INSERT_RANDOM_NUMBER_HERE&n=a9b9140c' border='0' alt='' /></a>
Related pastry chef articles
Julius Persoone: “A praliné can only be considered a success when it inspires emotion”
Paul Yochum: “Donuts are time consuming. They are a true labor of love”
Ramón Castillo: “If AI can help to work better, I have no doubt that the ice cream sector will embrace it without any problems”
