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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
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
At Vero Accusams Etiusto Odio.