Best Magazine Of Haute Pâtissere

jsoriano-bg

July 22, 2020
Author:
Marc Oliva
TAGS #

Joaquin Soriano

Related pastry chef articles

Portrait Ramón Castillo
Ramón Castillo: “If AI can help to work better, I have no doubt that the ice cream sector will embrace it without any problems”
Off White
Four experimental desserts that define Dej Kewkacha’s style
Luca Bernardini's portrait
Luca Bernardini: “In Italy it is difficult to understand ice cream as a product that involves study, expertise and dedication”