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Pastry 1 Magazine features articles, recipes, and contributions from chefs around the globe. Pastry 1 reflects the history, commitment, and excellence expected of a Paris Gourmet brand.
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Meet Mori Yoshida | Pastry1 Magazine
MORIHIDE YOSHIDA OPENED HIS PATISSERIE IN PARIS IN 2013. THE CULMINATION OF YEARS OF PASSION FOR FRENCH PASTRY. HIS ATTENTION TO DETAIL AND RIGOR HAVE MADE HIM A STAR ON VARIOUS TELEVISION PROGRAMS. IN JAPAN, H...
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FROM A FESTIVE DESSERT, MERINGUE AND HEAVY CREAM HAS BECOME ONE OF SWITZERLAND'S BEST-KNOWN SPECIALTIES. THIS IS A COLD-WHIPPED MERINGUE WITH A RICH, SWEET CREAM. ITS HISTORY REFLECTS THE LOCAL LAND AND...
MORIHIDE YOSHIDA OPENED HIS PATISSERIE IN PARIS IN 2013. THE CULMINATION OF YEARS OF PASSION FOR FRENCH PASTRY. HIS ATTENTION TO DETAIL AND RIGOR HAVE MADE HIM A STAR ON VARIOUS TELEVISION PROGRAMS. IN JAPAN,...
DUE TO THEIR ELONGATED SHAPE, WHICH MAKES THEM RESEMBLE THE STICKS OF WOOD THAT WERE ONCE USED TO START FIRES, FRENCH PÂTISSERIE USES THE TERM "ALLUMETTES" TO DESIGNATE LONG PUFF PASTRY DOUGH SPONGE CAKES...
