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INSIDE ISSUE 16: Summer 2022

Roxana Jullapat: From Fine Dining to Neighborhood Bakery,
Thierry ‘Chichifoofoo’ Delourneaux: Leaving the Butterfly,
David Vidal: The Intersection of Art and Pastry,
Crystal Dawn: Raising the Bar on Raw Desserts,
Ethereal Mille Crêpe Cakes to Robust Purple Pancakes: What’s Sizzling on the Griddle,
Unsweetened: The Growing Popularity of the 100% Chocolate Bar,
Cottage Life: Channeling Your Passion into Success,
Business Bites: Getting Equipped,
Flavor Inspiration: Combos and Technical Tips,
Butters of France: Is European Butter Better for Pastry,
New & Notable: Latest Products, Equipment and Books,
Chocolate Talk: The Art of Environmentally Conscious Cocoa,
Chocolate and Pastry, Expert Tips: Five Pros Share High-Level Advice,
Chocolate Tempering: Beyond the Purple Haze,
Marketing Matters: Standing Out with Your Story

Teacher Features:

Kathryn Gordon,
Chocamole and Chips by Charity George,
Chocolate Citrus Cake by Angel Castillo,
Red Fruit Charlotte by Aurelien Decaix,
Peach ‘Upside’ Down by Jordan Snider,
Passion-Mango by Juliana Hokkanen,
Fresh Summer Tart by Julie Mengel,
Nocciola by Noelle Marchetti,
Chocolate and Hazelnut Entremet by Nour Kandler,
Elsa by Richard Hawke,
Evocao™ Plant-Based Filled Sablé by Dimitri Fayard,
Familiar Bakery,
Kouklet Brazilian Bakehouse,
Tecumseh Bread & Pastry,
Thomas Craft Confections

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What are you waiting for? With all the great content and features in this issue of Pastry Arts, you’re in for one tasty autumn, but you need to grab your copy now!


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