Kings of Pastry

In France, the patiserie is an idiosyncratic issue. Excellence is not something the French elite patisiers aspire to, but something they need. That necessity has a curious honorary title: France’s Best Workman, the exclusive status you get after overcoming three days of intensive baking and some precise, delicate, and fast molding. The Pennebaker-Hegedus team takes us back to the kitchen of tha [...]

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