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Intuition Collection Colored Cocoa Butter
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Renaissance Collection Colored Cocoa Butter Artisan Magazine
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ARTISANS n°8 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$12.79
ARTISANS n°8 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
$12.79
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ARTISANS n°8
Contents Artisans #8 – May 2018
One of the Best Craftsmen in France
Cyrille Van der Stuyft, MOF baker
A bit of history
Le palet d'or by Philippe Ploquin
In the heart of our regions
Salted butter caramel by Yvonnick Le Maux
From elsewhere
Brownies by Stéphane Glacier, MOF pastry chef
Star ingredient
Flour by Fabrice Capezzone
Our favorite artisans
Baker: Anis Bouabsa
Pastry chef: Romaric Boilley
Chocolatier: Olivier Vidal
Ice cream maker: Fabien Foenix
Seasonal recipes
Sweet side: Cherry by Antoine and Philippe Guilbert
Salty side: by Nathalie Robert – Pain de Sucre
From celebrations to celebrations
Mother's Day by Alexandre Carbillet
Our know-how
Bakery: Puff
pastry Pastry: Biscuit Pain de Gênes
Confectionery: Sugar paste
Chocolatier: Mendiants
Boutique side
Maison Legrand , Michaël Legrand
Passionate entrepreneur
Sébastien Bouillet
Point of view and commitment
"Company organization and versatility of trades (bakers, pastry cooks, chocolate makers, ice cream makers, caterers)" by Jean-Pierre Viallard
The bookseller's corner
"Special issue of Artisans magazine"
ARTISANS n°8
Contents Artisans #8 – May 2018
One of the Best Craftsmen in France
Cyrille Van der Stuyft, MOF baker
A bit of history
Le palet d'or by Philippe Ploquin
In the heart of our regions
Salted butter caramel by Yvonnick Le Maux
From elsewhere
Brownies by Stéphane Glacier, MOF pastry chef
Star ingredient
Flour by Fabrice Capezzone
Our favorite artisans
Baker: Anis Bouabsa
Pastry chef: Romaric Boilley
Chocolatier: Olivier Vidal
Ice cream maker: Fabien Foenix
Seasonal recipes
Sweet side: Cherry by Antoine and Philippe Guilbert
Salty side: by Nathalie Robert – Pain de Sucre
From celebrations to celebrations
Mother's Day by Alexandre Carbillet
Our know-how
Bakery: Puff
pastry Pastry: Biscuit Pain de Gênes
Confectionery: Sugar paste
Chocolatier: Mendiants
Boutique side
Maison Legrand , Michaël Legrand
Passionate entrepreneur
Sébastien Bouillet
Point of view and commitment
"Company organization and versatility of trades (bakers, pastry cooks, chocolate makers, ice cream makers, caterers)" by Jean-Pierre Viallard
The bookseller's corner
"Special issue of Artisans magazine"