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Hot Chocolate: Enticing New Creations in a Cup
Infinity – Geometrically Inspired by Bobby Cortez
Priscilla Scaff-Mariani: Blending Tradition with Innovation in Pastry
Arely’s French Bakery in San Diego, CA
Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L’École Valrhona on the West Coast
Chocolate Caramel Mille Feuille by Clement Goyffon
Temper, Temper by Dennis Teets
Golden Chocolate Raspberry by Lia Benedetto
Manresa Bread in California
Valrhona Inc welcomes Luke Frost as its New Executive Pastry Chef North America
Chocolate Pecan Tropical Escape
Gateau Voyage: Coffee Hazelnut Travel Cake by Fred Csibi-Levin
Sanjana Patel: Sweet Subversion
Organizing the Cottage Kitchen by Deanna Martinez-Bey
Le Macaron French Pastries® in Celebration, Florida
Didier Saba: Turning a Passion for Macarons into a Thriving Business
Equinox by Sanjana Patel
Sourdough Secrets: How Colder Weather Affects Sourdough Baking
The Elevated Sheet Cake
Dario Nuti: Crafting a Legacy Through Italian Tradition and Modern Pastry
For the second time, Valrhona is B Corp Certified
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Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L’École Valrhona on the West Coast