jam

November 23, 2010

jam

CHESTNUT TIME. Artisanal preserves, by Ramon Morató

Chestnut jam

The Magazine of Haute Pâtissere is a biannual magazine, published by Books For Chefs, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs.

About us
Contact
Legal
Privacy Policy
Instagram
Facebook