Artisan Magazine
ARTISANS n°5 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

Artisan Magazine

ARTISANS n°5 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

$12.79

ARTISANS n°5 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

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ARTISANS n°5

Contents Artisans #5 – November 2017

One of the Best Craftsmen in France
Jean-Michel Perruchon, MOF pastry chef

A bit of history
Le Saint-Honoré by Nicolas Boussin, MOF pastry chef, Frédéric Cassel and Jérémy Aspa

In the heart of our regions
Savoy cake by Jacques Corbin

From elsewhere
Le Pannettone by Christophe Cressent, MOF baker

Star ingredient
Candied chestnuts by Didier Laurent

Our favorite craftsmen
Baker: Alain Bellini
Pastry chef: Fabrice Capezzone
Chocolatier: Patrick Agnellet Ice cream maker
: Confiserie Lopez

Recipes of the moment 
Sweet side: Pineapple by Nicolas Richard
Salty side: Salty kougelhopf by Roland Herzog and terrine of foie gras by Stéphane Glacier, MOF pastry chef

From celebrations to celebrations
Christmas in Alsace by Thierry Gaugler

Our know-how 
Bakery by Sébastien Chevallier, MOF baker: decorated bread or party bread
Pastry by Stéphane Glacier MOF pastry chef: biscuit roulade
Confectionery by Philippe Ploquin: Nougat
Chocolate factory by Alexandra Garaffi: “Santa Claus” chocolate lollipop

Côté Boutique
Pastries and delicacies,  Stéphane Glacier, MOF pastry chef

Passionate entrepreneur
Gabriel Paillasson, MOF pastry chef and MOF ice cream maker

Point of view and commitment
“The place of pastry in the bakery” by Franck Collas

The corner of the bookseller
“Bleu chocolat” by Stéphane Leroux

FRENCH LANGUAGE

Write a review

ARTISANS n°5 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

ARTISANS n°5 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

ARTISANS n°5

Contents Artisans #5 – November 2017

One of the Best Craftsmen in France
Jean-Michel Perruchon, MOF pastry chef

A bit of history
Le Saint-Honoré by Nicolas Boussin, MOF pastry chef, Frédéric Cassel and Jérémy Aspa

In the heart of our regions
Savoy cake by Jacques Corbin

From elsewhere
Le Pannettone by Christophe Cressent, MOF baker

Star ingredient
Candied chestnuts by Didier Laurent

Our favorite craftsmen
Baker: Alain Bellini
Pastry chef: Fabrice Capezzone
Chocolatier: Patrick Agnellet Ice cream maker
: Confiserie Lopez

Recipes of the moment 
Sweet side: Pineapple by Nicolas Richard
Salty side: Salty kougelhopf by Roland Herzog and terrine of foie gras by Stéphane Glacier, MOF pastry chef

From celebrations to celebrations
Christmas in Alsace by Thierry Gaugler

Our know-how 
Bakery by Sébastien Chevallier, MOF baker: decorated bread or party bread
Pastry by Stéphane Glacier MOF pastry chef: biscuit roulade
Confectionery by Philippe Ploquin: Nougat
Chocolate factory by Alexandra Garaffi: “Santa Claus” chocolate lollipop

Côté Boutique
Pastries and delicacies,  Stéphane Glacier, MOF pastry chef

Passionate entrepreneur
Gabriel Paillasson, MOF pastry chef and MOF ice cream maker

Point of view and commitment
“The place of pastry in the bakery” by Franck Collas

The corner of the bookseller
“Bleu chocolat” by Stéphane Leroux

FRENCH LANGUAGE

Write a review

ARTISANS n°5 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

ARTISANS n°5 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

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