Since 1978, Le Journal du Patissier, has been your monthly reference for innovation and information in the world of professional pastry, chocolate, ice cream, catering, candy and restaurant.
NOVEMBER 2017 - issue #434
With each magazine, readers will find news concerning the profession and latest innovations in France and abroad, with articles relating to competitions, creations and trends.
Inspirations for your business with theme from each edition, to correctly prepare all for big yearly events and discover equipment, ingredient and service suppliers.
You will find inspirational sources for recipes with the central section for pastry chefs from shops and restaurants with revisited classics by well-known chefs.
Moreover, a double page is dedicated to step-by-step recipes for both pastry and chocolaterie. Clearly illustrated and with tips and techniques from Sebastien Serveau.
All step-by-step and recipes are printed in English and French.
European oversize: 13" x 9 5/8"
11 issues per year