Best Magazine Of Haute Pâtissere

the magazine
so cool..
books
- Shop
- Reviews
recipes
chefs
news
interviews
- Pastry Chef Articles
- From chef to chef
shop
more
- Products
- Tools
- Schools
- Collaborate

Oriol Balaguer during his master class at Ecole de Grand Chocolat Brooklyn

October 11, 2018

Author:
Jaume Cot

TAGS #

Related pastry chef articles

Luca Bernardini's portrait

Luca Bernardini: “In Italy it is difficult to understand ice cream as a product that involves study, expertise and dedication”

Step by step of Donnay's tiramisu

Xavi Donnay’s five ideas to adapt great classic desserts to a mini format

Jonathan Soukdeo’s delicate pastry collection presented at Butterfly Patisserie in Hong Kong

The Magazine of Haute Pâtissere is a biannual magazine, published by Books For Chefs, aimed at the professionals of the world of dessert, sweet and savory pastry, ice-cream and chocolate. The pastry magazine recommended for the best pastry chefs.

About us
Contact
Legal
Privacy Policy
Instagram
Facebook

Copyright 2024 So Good - All rights reserved