[Contents]
025 B&C Column
B&C News
032 Reader’s Letters
034 News
040 What’s New
041 Pâtissier Diary
042 Just Released
B&C Antenna
044 Mue
046 Wonder Cookie
Special Theme
048 Salt Bread
Baking Essential Guide
088 Guimauve (Marshmallow)
092 Choi Se-hyun's Chocolate Pièce Montée
Old-Fashioned Telephone
Premium Ingredient
098 Exploring the World of Viennoiserie
100 Adamance Fruit Purée Recipes
102 Spring & Summer Flavors with Ripple Jam
Gâteaux de France
108 Calissons of Le Roy René – 100 Years of History
Japan Bakery Report
114 Kyoto’s Confectioneries: Rau & Gion Sakai
Dessert & the City
118 Atlanta TBB 122
Chocolate Secret Notes
122 Dark Cherry Berry Violet Mousse
Nakamura Trend
124 Three-Colored Desserts for Hinamatsuri
Fermentation Lab
129 First Fermentation Experiment – Semi-Dried Persimmon Starter
Hit Menu Solution
132 Chocolate Teddy Madeleine
Bakery Drink Archive
134 Mugwort Vienna
Seminar Highlights I
136 Ice Cream & Sorbet Flavored with Boiron Purée
Seminar Highlights II
140 Breads Enhanced with Cacao Barry Chocolate
Seminar Highlights III
144 Adding Fruity Flavors to Bread
Hwang In-ja’s Pastry Packaging
148 Feminine Ribbon Packaging
- 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:
– Received the wrong item.
– Item arrived not as expected (ie. damaged packaging).
– 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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