Sweet Concepts is composed of 4 chapters with 45 cake recipes and over 220 sub-recipes with beautiful photos, illustrations and personal tips. There are stories of inspiration and creation of famous world renowned Chef Gregory Doyen’s signature cakes, mini sweets, modern entremets and pastries.
Throughout this book, He invites you to enter the world of pastry creation that revolves around three concepts very important to him:
Simplicity and evidence
Quality and authenticity of ingredients
Design and modernity
With a simple but effective and modern approach, He believes anyone can master the art of pastry creation.
Meet Chef Gregory Doyen
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