Pastry Blog How Jordi Roca applies the enfleurage technique to achieve the aroma of an old book Jordi Roca so good #31
Pastry Blog The Ducasse School (ENSP) and the Gato Dumas Institute establish a collaboration agreement
Pastry Blog More than 80 professional chefs and 130 students participate in the ISH DistinGU-ISH-ED culinary competition
Pastry Blog Six very original tea pastries that you will find in Break! by Éric Ortuño Books For Chefs Catalogue Éric Ortuño
Pastry Blog Sweet Concepts by Gregory Doyen, now available exclusively at Books For Chefs / Review Books For Chefs Catalogue Gregory Doyen
Pastry Blog Luke Frost, new Executive Pastry Chef North America at L’École Valrhona Brooklyn École Valrhona Brooklyn
Pastry Blog Mes Flans Pâtissiers by Ju Chamalo, now in two volumes and in English / Review Books For Chefs Catalogue Ju Chamalo