Artisan Magazine
ARTISANS n°7 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

Artisan Magazine

ARTISANS n°7 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

$12.79

ARTISANS n°7 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

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ARTISANS n°7

Contents Artisans #7 – March 2018

One of the Best Craftsmen in France
Stéphane Leroux, MOF pastry chef

A bit of history
Norman shortbread by Stéphane Marguerie

In the heart of our regions
The vergeoise waffle by Antoine and Philippe Guilbert and Jean-Daniel Vandewalle

From elsewhere
Focaccia by Patrick Doucet

Star ingredient
Eggs by the pastry shop the fingers of Jean Bart   by Jean Daniel Vandewalle

Our favorite artisans
Baker: François Pozzoli
Pastry chef: Guy and Alexandre Carbillet
Chocolate maker: Yvonnik Le Maux Ice
cream maker: Henri Guitted

Seasonal recipes
Sweet side: Mango by Thierry Hafnaoui
Salty side: by Pièr-Mari Le Moigno

From celebrations to celebrations
Easter by Romaric Boilley

Our know-how
Bakery: Brioche by Stéphane Glacier, MOF pastry chef Pastry
chef: La dacquoise by Stéphane Glacier, MOF pastry chef
Confectionery: Easter frying by Stéphane Glacier, MOF pastry chef
Chocolatier: Easter molds according to the rules of the art by Philippe Ploquin


On the Jean-Pierre Viallard Boutique side

Passionate entrepreneur
Jean-Pierre Etienvre, MOF pastry chef

Point of view and commitment
"The place and importance of a quality sandwich shop and snacking" by Michaël Legrand

The bookseller's corner
"Ice cream all year round" by Alain Chartier, MOF ice cream parlor
"W- Wedding cakes-wedding croc" by Jonathan Mougel, MOF pastry chef, Jean-Philippe Walser and Mickaël Ferry

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ARTISANS n°7 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

ARTISANS n°7 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

ARTISANS n°7

Contents Artisans #7 – March 2018

One of the Best Craftsmen in France
Stéphane Leroux, MOF pastry chef

A bit of history
Norman shortbread by Stéphane Marguerie

In the heart of our regions
The vergeoise waffle by Antoine and Philippe Guilbert and Jean-Daniel Vandewalle

From elsewhere
Focaccia by Patrick Doucet

Star ingredient
Eggs by the pastry shop the fingers of Jean Bart   by Jean Daniel Vandewalle

Our favorite artisans
Baker: François Pozzoli
Pastry chef: Guy and Alexandre Carbillet
Chocolate maker: Yvonnik Le Maux Ice
cream maker: Henri Guitted

Seasonal recipes
Sweet side: Mango by Thierry Hafnaoui
Salty side: by Pièr-Mari Le Moigno

From celebrations to celebrations
Easter by Romaric Boilley

Our know-how
Bakery: Brioche by Stéphane Glacier, MOF pastry chef Pastry
chef: La dacquoise by Stéphane Glacier, MOF pastry chef
Confectionery: Easter frying by Stéphane Glacier, MOF pastry chef
Chocolatier: Easter molds according to the rules of the art by Philippe Ploquin


On the Jean-Pierre Viallard Boutique side

Passionate entrepreneur
Jean-Pierre Etienvre, MOF pastry chef

Point of view and commitment
"The place and importance of a quality sandwich shop and snacking" by Michaël Legrand

The bookseller's corner
"Ice cream all year round" by Alain Chartier, MOF ice cream parlor
"W- Wedding cakes-wedding croc" by Jonathan Mougel, MOF pastry chef, Jean-Philippe Walser and Mickaël Ferry

Write a review

ARTISANS n°7 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

ARTISANS n°7 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French

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