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Meringue

During the past decade, the role and image of Pastry and Pastry Chef has changed a lot. Formerly considered as the "sous-chef" in charge of the deserts, his status has evolved tremendously. The recent innovations in pastry ingredients, technics and equipments have contributed a lot to this evolution. Today, pastry is much more acurate, very precise and technical, requiring more refined and sophisticated skills than ever before.

In parallel, some famous pastry Chefs have innovated and reached an international reputation which has contributed a lot to the respectability of the pastry cuisine itself. Pierre Herme is a perfect example, he is the founder of the "Haute Couture" pastry, a few words self-explanatory to position the new step reached by his creations. Now, enough talking and let's yield to the temptation of pastry...

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