How is pastry evolving in Portugal? Francisco Moreira explains it in so good.. 30 Francisco Moreira so good #30
A sustainable ‘brick’ made from leftover sugar cane material has been created Research and Development
Pía Salazar: “My desserts are daring because they are not conceived with the classic bases” Pastry Interviews Pía Salazar
Alexandre Thabard: “My main concern is sugar content. I love pastry, but not when it is too sweet” Pastry Interviews
How Jordi Roca applies the enfleurage technique to achieve the aroma of an old book Jordi Roca so good #31