Best Magazine Of Haute Pâtissere

The sustainnability of cocoa by Barry Callebaut

October 28, 2020
Author:
Jaume Cot
TAGS #

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