Best Magazine Of Haute Pâtissere

fleurcafe-mingailoi-cov-1024×512-BISdos 2

April 5, 2024
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”