robert truitt, biographic pastry

curtis duffy, the long-distance runner

philippe rigollot, towards maximum purification

eirc bertoia, bridge between cultures

jordi butrón, desserts with Discourse

angelo musa, the friendly side of pastry

daniel ross, haute pâtisserie in Stockholm

jordi roca, “my desserts are fun, provocative, and irreverent”

gian luca fusto, pursuing perfection

oriol balaguer, “I am addicted to patisserie. It’s my job, my hobby, and my passion”

philippe vancayssele, “don't hide yourself in your own world... this is boring”

jean philippe maury, as good as it looks

kotatsu tanda, cherry blossom pastries

damion badalamenti, chocolate connection

roberto rinaldini, dessert-à-porter

jean yves charon, pastries for the people

ramon morató, caribbean flavor

christophe michalak, the new age of patisserie

gerard dubois, a passionate rose

frédéric monti, sweet notes

emil minev, the bulgarian patisserie talisman

tidbits

CIA, more than just a simple culinary school

Envíos con UPS Express a todo el mundo

So Good no 4