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Intuition Collection Colored Cocoa Butter
Elegance Collection French Macaron Powder Color
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Renaissance Collection Colored Cocoa Butter Artisan Magazine
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ARTISANS n°6 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$42.55
ARTISANS n°6 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$42.55
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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
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