Artisan Magazine
ARTISANS n°6 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

Artisan Magazine

ARTISANS n°6 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

$42.55

ARTISANS n°6 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

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ARTISANS n°6

Contents Artisans #6 – January 2018

One of the Best Workers in France
Mickaël Chesnouard, MOF baker

A bit of history
The madeleine by Jean-Pierre Etienvre, MOF pastry chef

In the heart of our regions
Normandy tart by Stéphane Marguerie

From elsewhere
The panna cotta, by Alexandre Zanghieri

Star ingredient
The almond by Patrick Hermand

Our favorite artisans
Baker: Philippe Morel
Pastry chef: Alban Guilmet
Chocolatier: Sébastien Papion
Ice cream maker: Thierry Bamas, MOF pastry chef

Recipes of the moment
Sweet side: Chocolate by Stéphane Lemercier
Salty side: “Piedmontese salad and poultry parmentier” by Stéphane Glacier MOF pastry chef

From celebration to celebration
Candlemas and Valentine's Day by Romuald Meunier

Our know
-how Bakery by Jean-Marc and Damien Laveissière
Pastry by Stéphane Glacier MOF pastry chef: pancakes
Confectionery by Alexandra Garaffi: caramel spread
Chocolaterie by Alexandra Garaffi: ladybug love

Côté Boutiqye
My little bakery,  Pascale and Gilles Poilleux

Passionate entrepreneur
Christian Vabret, MOF baker

Point of view and commitment
“Millers and craftsmen, progressing together” by Yvon Foricher

The bookseller’s corner
“Cokoriko” by Stéphane Klein
“Cult or passion for chocolate” by Jean-Luc Decluzeau

Write a review

ARTISANS n°6 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

ARTISANS n°6 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

ARTISANS n°6

Contents Artisans #6 – January 2018

One of the Best Workers in France
Mickaël Chesnouard, MOF baker

A bit of history
The madeleine by Jean-Pierre Etienvre, MOF pastry chef

In the heart of our regions
Normandy tart by Stéphane Marguerie

From elsewhere
The panna cotta, by Alexandre Zanghieri

Star ingredient
The almond by Patrick Hermand

Our favorite artisans
Baker: Philippe Morel
Pastry chef: Alban Guilmet
Chocolatier: Sébastien Papion
Ice cream maker: Thierry Bamas, MOF pastry chef

Recipes of the moment
Sweet side: Chocolate by Stéphane Lemercier
Salty side: “Piedmontese salad and poultry parmentier” by Stéphane Glacier MOF pastry chef

From celebration to celebration
Candlemas and Valentine's Day by Romuald Meunier

Our know
-how Bakery by Jean-Marc and Damien Laveissière
Pastry by Stéphane Glacier MOF pastry chef: pancakes
Confectionery by Alexandra Garaffi: caramel spread
Chocolaterie by Alexandra Garaffi: ladybug love

Côté Boutiqye
My little bakery,  Pascale and Gilles Poilleux

Passionate entrepreneur
Christian Vabret, MOF baker

Point of view and commitment
“Millers and craftsmen, progressing together” by Yvon Foricher

The bookseller’s corner
“Cokoriko” by Stéphane Klein
“Cult or passion for chocolate” by Jean-Luc Decluzeau

Write a review

ARTISANS n°6 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

ARTISANS n°6 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

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