Best Magazine Of Haute Pâtissere

Captura_de_pantalla_2017-02-28_a_las_13.21.25

February 28, 2017
Author:
Ana Rodríguez
TAGS #

Related pastry chef articles

David Gil and Ingrid Serra
David Gil and Ingrid Serra: “Any pastry creation can be transferred to a chocolate bar, as we demonstrate in XOK”
Julius Persoone
Julius Persoone: “A praliné can only be considered a success when it inspires emotion”
Paul Yochum
Paul Yochum: “Donuts are time consuming. They are a true labor of love”