so good.. magazine > Pastry Chefs
At San Francisco’s Craftsman and Wolves, William Werner pairs pristine seasonal ingredients with classic and modern pastry techniques to create beautiful and delicious pastries.
A good team, a lot of experience, all the dedication and maximum organization. The recipe for Forcone's success.
The calling for pastry came late, but she has decided to make up for lost time with an unbridled passion.
“I like light, not too sweet, interesting flavors, something that boosts you even at the end of a long dinner.”
'Think Pastry' : never give up on creativity nor the attainment of a pastry production process of the highest quality
Ryan Clift (Tippling Club) is clearly committed to enhancing the playful elements that let him finish his menus with a large sensory spectacle.
From chef to chef
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