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Alba Ruiz Ceamanos

Chocolate H2O's Janice Wong

January 29, 2026

Alba Ruiz Ceamanos

Four ways of applying gastrophysics to pastry

Alba Ruiz Ceamanos Irene Iborra

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.

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