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Yohan Ferrant

Banananoffee cake

April 21, 2023

Yohan Ferrant

Six trend-setting books with the Books For Chefs brand

Antonio Bachour Books For Chefs Catalogue

So good #29 magazine cover

January 9, 2023

Yohan Ferrant

SG#29. Sustainability, knowledge, 13 new faces, and 11 familiar ones

Abel Bravo Andrea Tortora

Yohan ferrant and antonio Bachour

November 23, 2022

Yohan Ferrant

Antonio Bachour and Yohan Ferrant, two Books For Chefs authors at a sweet professional point in time

Antonio Bachour Bakery

Oh là là flour ranking

October 17, 2022

Yohan Ferrant

Five Oh Là Là! flours for special breads and with terroir

Bakery Books For Chefs Catalogue

Oh Là Là by Yohan Ferrant

September 30, 2022

Yohan Ferrant

Oh Là Là by Yohan Ferrant

Yohan Ferrant

Oh La Là by Yohann Ferrant

September 20, 2022

Yohan Ferrant

Doughs are on the rise. Books for Chefs presents Oh là là!, Yohan Ferrant’s first book

Bakery Books For Chefs Catalogue

Croissants out of the oven

July 15, 2022

Yohan Ferrant

The oven beats the freezer

so good #28 Yohan Ferrant

November 4, 2021

Yohan Ferrant

Ten examples of the versatility of chestnuts in pastry

Antonio Bachour Attila Meinhart

Pastry Bee School teachers

July 2, 2019

Yohan Ferrant

Be Chef, Hans Ovando’s new pastry school, starts its engines

Hans Ovando Michel Willaume