Last items in stock Frank Haasnoot Molds Mold Curve CW1903 - Frank Haasnoot Otros CURVE CW1903 - FRANK HAASNOOT 29.00€ Chocolate mould designed by Frank Haasnoot Add to cart
Out-of-Stock Frank Haasnoot Molds Mold Lens CW1847 - Frank Haasnoot Otros LENS CW1847 - FRANK HAASNOOT 29.00€ Chocolate mould designed by Frank Haasnoot View
Out-of-Stock Frank Haasnoot Molds Mold Quenelle CW1673 - Frank Haasnoot Otros QUENELLE CW1673 - FRANK HAASNOOT 29.00€ Chocolate mould designed by Frank Haasnoot View
Out-of-Stock Other Molds Mold - Stencil Sakura Otros SAKURA - SILIKOMART 9.00€ Stencil Sakura is the mould developed in collaboration with Chef Pâtissier Titouan Claudet for quick and perfect decorations for plated desserts or savoury preparations. The ultra-fine platinum silicone mould allows you to create service-proof decorations in one easy step. View
Last items in stock Other Molds Mold Hana Otros HANA_MOLD - SILIKOMART 16.00€ The platinum silicone Hana mould, created in collaboration with Florent Margaillan, delicately adds softness and flavor to your pastry display. Hana is ideal for elegant mousses and semifreddos. Add to cart
Out-of-Stock Frank Haasnoot Molds Mold Quenelle CW1673 - Frank Haasnoot Otros QUENELLE CW1673 - FRANK HAASNOOT 29.00€ Chocolate mould designed by Frank Haasnoot View
Last items in stock Other Molds Mold Aurora B - Florent Margaillan Otros CH48 - SILIKOMART 15.55€ Unleash your creativity with the Aurora Tritan moulds, ideal for making pralines, snack bars and chocolate bars, designed in collaboration with pastry chef Florent Margaillan. Add to cart
Healthy Pastry The Elements of Baking: Making any recipe gluten-free, dairy-free, egg-free or vegan Otros TEOB 43.90€ The book that will teach you how to make ANY recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan (and still taste spectacular). By Katarina Cermelj. Add to cart
Other Molds Mold - Andrey Dubovik Otros MOLDDUBOVIK 25.00€ Premium polycarbonate bonbon mold by Chef Andrey Dubovik with 21 cavities for professional chocolate making. Add to cart
Bakery & Viennoiseries Books The New Era of Viennoiserie - Antonio Bachour VIENN-BACHOUR 69.90€ Antonio Bachour redefines modern viennoiserie with 52 precision-engineered recipes, innovative lamination techniques, and a production-optimized workflow for professional pastry labs. A bilingual 410-page technical manual fusing classic pastry fundamentals with cutting-edge execution. Add to cart
Haute Cuisine The Noma Guide to Building Flavour - René Redzepi NOMAFL 54.00€ René Redzepi and the Noma Test Kitchen offer more than 150 recipes for infused oils, vinaigrettes, fudges, spice blends, rubs, sauces, and other flavour-boosting condiments designed to help both professional chefs and home cooks elevate every aspect of their cooking. Add to cart