French Pastry Chefs Archives - Page 3 of 5 - so good.. magazine
The most influential French professionals of pâtisserie.
One of the great and most respected master chocolatiers based in Montreal.
Director of the Chocolate Academy in Chicago and one of the pastry references in the USA.
Executive Pastry Chef at the Mandarin Oriental Hotel in Taipei.
When ice cream feeds on haute cuisine and pastry.
A new perspective of the great classics, with an aesthetic inspired in the eighteenth century.
Patisserie is passion, effort to succeed and worship of the best seasonal products.
Pastry will be much simpler, with straightforward flavors and clear and uncomplicated decoration
A journey through some of the best patisseries in France which will dumbfound you due to the creativity of their contents in these (not so) classical Christmas desserts.
Eric Bertoia represents a bridge between French pâtisserie and the flourishing modern American pastry. He’s the Corporate Pastry Chef of The Dinex Group.