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ARTISANS n°23 Boulangers, pâtissiers, chocolatiers, glaciers - Stephane Glacier - French
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Ingredient Star LA COSSONADE Bientot les Fetes! Noel & Saint-Nicolas The MOF Chocolatier Patrick Roger, the history of Chardon with the recipe by Franck Kestener from Sarreguemines,...
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Ingredient Star LA COSSONADE
Bientot les Fetes! Noel & Saint-Nicolas
The MOF Chocolatier Patrick Roger, the history of Chardon with the recipe by Franck Kestener from Sarreguemines, the Pogne de Romans by Jacques Lonnetion, the Canestrelli by Laura Zavan and the star ingredient Brown Sugar.
Four favorite artisans, Christophe Escobar (baker), Pascal Filidori (pastry chef), Quentin Bailly (pastry chef-chocolatier) and Jean-Philippe Darcis (pastry chef).
The recipes of the moment, around the Raisin on the sugar side (with 2 recipes from Jean-François Brémaud), around the Carrot on the salty side (with 2 recipes from Jade Gellens East and Stéphane Glacier).
The holiday news will be devoted to Christmas and Saint-Nicolas, with the participation of Jean-Charles Lemoy, the Duo Créatif and Pâtisserie Delrey.
For the know-how, find Jana Lai from the Ecole Bellouet Conseil with small Christmas tree cakes and a log.
On the shop side, Jean Grimaldi's pastry shop in Corsica.
The Passionate Entrepreneur with Michel Cluizel, Chocolatier.
Gérard Bannwarth for the heritage of our professions.
Points of view and commitments on the artisanal production of chocolate "Bean to Bar" by Julien Dechenaud.
And competition news.
Contents Artisans #23 – September 2021
One of the Meilleurs Ouvriers de France
Patrick Roger, MOF chocolatier
A bit of history
Le chardon by Franck Kestener, MOF chocolatier-confectioner
At the heart of our regions
La pogne de Romans by Jacques Lionneton, MOF baker
From elsewhere
Le canestrelli by Laura Zavan
Star ingredient Brown
sugar by Jean-François Charles
Our favorite craftsmen
Baker: Christophe Escobar
Pastry chef: Pascal Filidori
Chocolatier: Quentin Bailly
Francophone: Jean-Philippe Darcis
Current recipes
Sweet side: Grapes by Jean-François Brémaud
Salty side: Carrot by Jade Gellens East and Stéphane Glacier, MOF pastry chef
From celebration to celebration
Christmas and Saint Nicolas
by Jean-Charles Lemoy, Le Duo Créatif and Pâtisserie DelRey
Our know-how by Jana Lai, Ecole Bellouet Conseil
Small Christmas tree cakes, dark chocolate and passion fruit
Chestnut, mandarin and yuzu log
Next to the Jean Grimaldi Boutique , Corte and Bastia
Passionate entrepreneur
Marc Cluizel
Professions and legacies
Gérard Bannwarth
Point of view and commitment
“The artisanal production of bean to bar chocolate ” by Julien Dechenaud
124 PAGES
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NEXT DAY DELIVERY AND EXPEDITED SHIPPING
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Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
SHIPPING INFORMATION
Standard delivery purchases can take up to 2-3 days processing time before they are shipped using UPS Delivery, or the US Postal Service to all 50 United States, Mexico and Canadian addresses which in most cases depart within 2-5 business days after processing has cleared. Arrival times depend on your location. Other Countries, please contact us for inquiry.
We do not ship to PO Box Addresses.
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
United States: Items shipped using UPS Ground Service, or the regular US Postal Service arrive within 1-7 business days from shipment of your order.
Canada and Mexico: Items shipped using UPS Standard to Canada and Mexico arrive within 7-12 business days from shipment of your order.
Import tax, duty and brokerage fees are assessed by Canadian Customs and charged to customer at time of delivery.
NEXT DAY DELIVERY AND EXPEDITED SHIPPING
Delivery Charges are calculated using "On-Demand Shipping Rates" based on weight / zone plus handling.
Orders must be received by 2:00pm EST - Monday through Friday for Next Day shipping, or when an alternative expedited shipping method is selected to ensure the delivery can be made within the time frame of the expedited shipping method chosen.
Saturday / Sunday and holiday delivery is not available on rush deliveries. Rush delivery is not available on all catalog items.
RETURN POLICY
Books that have been opened from the original seal are non-refundable and therefore they are not accepted for return.
A returnable book that is eligible for a refund is one that is in its original seal unopened, and in brand new condition. If a used, damaged, or opened book is returned to us, it will not be refunded. An unused but damaged book is eligible to be charged a restocking fee for a partial refund.
Restocking Fees: This fee is 15% of the item(s) cost.
Exceptions: If you received the incorrect product or if the book was defective or damaged, please contact us at info@pastrychefsboutique.com or 732-872-7879 to see what solutions we can offer..
For more details on our Return Policy and to find out how to start the Return Process, please see https://www.pastrychefsboutique.com/content/Sales-and-Returns-Terms
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