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Irene Iborra

Chocolate H2O's Janice Wong

January 29, 2026

Irene Iborra

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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