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
yazid-cake
October 13, 2025
Author:
Ana Rodríguez
TAGS #
<a href='https://adv.vilbo.com/www/delivery/ck.php?n=a9b9140c&cb=INSERT_RANDOM_NUMBER_HERE' target='_blank'><img src='https://adv.vilbo.com/www/delivery/avw.php?zoneid=27&cb=INSERT_RANDOM_NUMBER_HERE&n=a9b9140c' border='0' alt='' /></a>
Related pastry chef articles
MOF Jean-Michel Perruchon bids farewell to pastry
Botanical pastry: three proposals by Francisco Moreira with infusions, fermentations, and dehydrated foods
Bomee Ki: “I try to keep only what feels essential, whether in flavour, texture or form”
