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Precision in pastry making: what if it was also applied to the choice of its products?

Speakers

Serge Ngassa
Producteur de cacao & Chocolatier
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Ngassa Serge

Producteur de cacao & Chocolatier Cocoa Valley Chocolats

It's well known ! Pastry chef is a precision profession that is applied in particular to weighing or dressing also exercised upstream? At the same sourcing of products? A chocolate, a flour or even a fruit require the same production requirements ...
It is this association of products, of know - how, this quality "filling", which will constitute a pastry of taste certainly, but also full of meaning!

With the intervention of Serge Ngassa, Cocoa Producer and Chocolatier at Cocoa Valley Chocolats, Quality Artisan Producer located in Villaz and Thierry Court, pastry chef and artisan confectioner, Creator of small pleasures, Quality Artisan Producer, Grenoble.

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