Best Magazine Of Haute Pâtissere

taiwan-viennoiserie-world-bakery-cup

February 23, 2016
Author:
Ana Rodríguez
TAGS #

Related pastry chef articles

Citrus, Japanese inspiration, and Christmas spirit in these seven bûches to bid farewell to 2024
David Gil and Ingrid Serra
David Gil and Ingrid Serra: “Any pastry creation can be transferred to a chocolate bar, as we demonstrate in XOK”
Julius Persoone
Julius Persoone: “A praliné can only be considered a success when it inspires emotion”