Oh là là! - Yohan Ferrant
Oh Là Là! by Yohan Ferrant is considered the best creative bakery and viennoiserie book.
The book delves into the key ingredients and...
Chocolate mould designed by Frank Haasnoot
Article length 275 mm
Article width 135 mm
Article height 24 mm
Cavity width 35 mm
Cavity height 9 mm
Cavity weight 6 gr
Cavity layout 3 x 7
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