Emmanuel Biscuit

Emmanuel Biscuit

Techniques

Made with LIQUID CLARIFIED BUTTER

Croissant Pastry

Croissant Pastry

Techniques

Made with LIQUID CLARIFIED BUTTER

Pop Éclair

Pop Éclair

Snacking cakes

Made with CARANOA 55%

GUANAJA CROWNS

GUANAJA CROWNS

Teatime and Viennoiseries

Made with Guanaja 70%

Reserved Logged-In User
Cookies

Cookies

Snacking cakes, Teatime and Viennoiseries

Made with WHITE CHOCOLATE DROPS 24%

Reserved Logged-In User
Ryo Croissants

Ryo Croissants

Snacking cakes, Teatime and Viennoiseries

Made with WHITE CHOCOLATE DROPS 24%

Reserved Logged-In User
Extra Chocolate take-out cake

Extra Chocolate take-out cake

Travel cakes

Made with Caraïbe 66%

Reserved Valrhona Client
INSPIRATION FILO

INSPIRATION FILO

Entremets

Made with PASSION FRUIT INSPIRATION

Reserved Logged-In User
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