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
tatin
June 6, 2013
Author:
Editorial Vilbo
TAGS #
Related pastry chef articles
Why will viennoiserie continue to gain prestige among chefs? Romain Dufour’s four arguments
Pierre Hermé: “Vegan pastries are a fantastic opportunity for innovation”
Has the popularity of vegan pastry stagnated or does it continue to grow?