Carrement au Chocolat

Food and More
30.08.2015
Autor: Revista Blogurilor

The post Carrement au Chocolat appeared first on Pastry Workshop.

There’s two people I absolutely love and admire when it comes to desserts: one is the brilliant Antonio Bachour, whose work I can’t stop staring at and one is the amazing Pierre Herme, the Picasso of modern pastry, the man who totally revamped the way pastries look and taste. I couldn’t choose between the two… …READ MORE
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