B&C News
032 Reader’s Letters
034 News
044 Pâtissier Diary
045 We Just Released
046 Special Report
Puratos Taste Tomorrow Seoul 2024
050 On-site Report I
Saint×Louis François Seminar
054 On-site Report II
Valrhona Selection Public Demo
056 On-site Report III
2024 3rd Ollica Negrita Dessert Competition
B&C Antenna
060 Millefeuille
Special Theme
062 2024 Christmas Collection
098 Bakery Drink Archive
Bængsjå
100 Hong Sang-gi’s Baking Lessons
Chocolate Stollen
103 Class Exploration
Shoot
104 Baking Essential Guide
Sablé Viennois
108 Choi Se-hyun’s Chocolate PS Monte
Christmas Objects
114 Premium Ingredient
Winter Season Recipes Suggested by Vanilla Cloud
116 Premium Ingredient
How to Use Andros Chestnut Paste
122 Gâteaux de France
French Bûche de Noël
128 Japan Bakery Report
The Significance of Confectionery Competitions in Advancing the Japanese Bakery Industry
132 Local Artisan Bakeries
Grape Bread Bakery
134 Chocolate Secret Notes
White Tree
136 Nakamura Trend
Sweets for Christmas Parties
140 Seminar Highlights I
Valrhona Chocolate Desserts for the Winter Season
144 Seminar Highlights II
Purée Usage for Winter Desserts
148 Seminar Highlights III
Liqueurs to Add Aroma to Seasonal Desserts
152 Hwang In-ja’s Bakery Packaging
Colorful Christmas Packaging
154 Gourmet Photography
Catering Christmas
- Paperback: 168 pages
- Language: Korean
- Dimensions: 210*297*15mm
- ISBN: 97717394650
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Returns will be accepted for up to 10 days of Customer’s receipt or tracking number on unworn items. You, as a Customer, are obliged to inform us via email before you return the item, only in the case of:
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– Item had defects.
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The returned product(s) must be in the original packaging, safety wrapped, undamaged and unworn. This means that the item(s) must be safely packed in a carton box for protection during transport, possibly the same carton used to ship to you as a customer.
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