Pastry Molds
Pastry Rings
Disposable Bakeware
Baking Mats and Liners
Metal Bakeware
Cake Decorating Tools
Spraying, Glazing
Pastry Tools
Pastry Cutting
Measuring Tools
Plating Tools
Cuttlery
Cookware
Fermentation Clothes
Bannetons and Proofing Baskets
Baker's Blade
Bread Ring
Bread Molds
Silform Bread Molds
Pate Molds
Disposable Bread Loaf Pans
Panettone Baking 
Bread Stencil
Patons and Buns Protection
Bread Display
Chocolate and Confectionery Equipment
Confectionery Guitar Cutter
Chocolate Tuiles and Disc Making Set
Spraying Guns for Chocolate Decor
Chocolate Chablons Mats
Chocolate Tools
Chocolate Molds
Chocolate Candy Wrapping
Chocolate Coloring
Chocolate Transfer Sheets
Guitar and Texture Shhets
Nougattine Cutters
Sugar Casting Molds
Mono Cake Boards
Verrines Cups
Aluminum Baking Molds
Disposable Bakeware
Cake and Loaf Paper Pans
Panettone Baking 
Display for Chocolates
Chocolates Packaging
Panettone Packaging 
Viennoiserie Bags 
PASTRY PACKAGING
Log & Cake Packaging
Pastries, Macarons and Cookies Storage
Other Machines
Ice Cream & Frozen Dessert Machines
Table-Top Preparation Equipment
Sous-Vide Cooking Equipment
Chocolate and Confectionery Equipment
Chocolate Couverture
Fine Chocolate Ingredients
Fine Chocolate Decoration
Chocolate Cups and Truffle shells
Edible Decoration
Gourmet Spices & Salts
Sugars and Isomalt
Natural Flavoring
Coloring
Pastry Specialty
Pastry and Dessert Books
Books on Bread and Viennoiseries
Books on Chocolate
Books on Ice Cream and Gelato
Sugar Work Books
Magazines
Intuition Collection Colored Cocoa Butter
Elegance Collection French Macaron Powder Color
Pastel Creation Collection 
Renaissance Collection Colored Cocoa Butter Artisan Magazine
-
PASTRY
-
Pastry Molds
- Professional Flexible Molds
- Metal Bakeware
- Exoglass Molds
- Porcelain Bakeware
- Thermoformed Molds
- Ice Cream Molds
- Production Molds
- Baking Mats and Liners
- Pastry Rings
-
Pastry Tools
- Whisks
- Pastry Brush
- Mixing Bowls
- Spoons and Spatulas
- Rolling Pins
- Dough and Bench Scrapers
- Ruler and Pastry Combs
- Wheels Cutters & Dockers
- Cookie and Pastry Cutters
- Sifters and Strainers
- Confectionery Filling Funnels
- Sugar Blow Torch
- Punch Bottle
- Chef's Plating Tools
- Tart Tamper & Crimpers
- Bain-Marie Double Boiler
- Cake Dividers, Lifters and Cake Knives
-
Cake Decorating Tools
- Pastry Bags
- Icing Spatulas
-
Decorating Tips
-
Stainless Steel Tips
- Pastry Tips Sets
- Closed Star Pastry Tips
- Open Star Pastry Tips
- Fine Open Star (Petits Fours) Pastry Tips
- Plain Opening Pastry Tips
- St Honore and Tourbillon Pastry Tips
- Leaves Pastry Tips
- Roses Pastry Tips
- Basketwave and Ribbon Pastry Tips
- Specialty Pastry Tips
- Russian Pastry Tips
- Writing Pastry Tips
- Polycarbonate Pastry Tips
- Couplers, Nails and Storage
-
Stainless Steel Tips
- Icing Combs
- Cake Turntable
- Wedding Cake Sets
- Cake Dummies
- Glam Ribbons
- Measuring
- Spraying, Glazing
- Cream Whippers
- Cuttlery
- Food Preparation
- Cookware
- Apparel
-
Pastry Molds
- BREAD
-
CHOCOLATE
- Chocolate Molds
- Ganache Frames and Molds
- Chocolate Stamps
- Chocolate Tools
- Chocolate Acetate & Textures Sheets
- Chocolate Transfer Sheets
- Sprays for Chocolate
- Chocolate and Candy Wrapping
- Chocolate Flavoring
- Colored Cocoa Butter
- SUGAR
- FONDANT
-
EQUIPMENT
-
Chocolate and Confectionery Equipment
- Table Top Chocolate Melters and Temperers
- Freestanding Chocolate Tempering Machines
- Chooclate Melting Tank
- Chocolate Enrobing Equipment
- Chocolate Molds Filling Equipment
- Chocolate and Confectionery Coating Equipment
- Micron Ball Refiner
- Confectionery Guitar Cutter
- Chocolate Warming Table
- Chocolate Cooling Table
- Confectionnery Baller and Former
- Electric Food Sprayers
- Ice Cream & Frozen Dessert Machines
- Airbrush Machines
- Sugar Lamps
- Table-Top Preparation Equipment
- Tabletop Cooking Equipment
- Chamber Vacuum Machine
- Dehydrators
- Other Machines
- COVID-19 Store Protection
- Used Equipment
-
Chocolate and Confectionery Equipment
-
INGREDIENTS
- Gourmet Chocolate
- Fine Nuts Ingredients
- Fine Chocolate Decoration
- Edible Decoration
- Fondant, Gumpaste & Modeling Chocolate
- Gourmet Spices & Salts
- Natural Flavoring
- Coloring
- Pastry Specialty
- Sugars and Isomalt
- DISPOSABLE
- BOOKS
- Gift cards
- New Arrivals
- SALE
- CREATE QUOTATION FROM MY CART
- REQUEST A QUOTE
ARTISANS n°5 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$12.79
ARTISANS n°5 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$12.79
Availability: In Stock. & Ready to Ship
ART05
New product
Manufacturer: 
- Write a review
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
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