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After that, I’m feeling a bit peckish, so I hit up this little boulangerie on Rue des Écoles. Best pastries ever! I grab a pain au chocolat, and it’s like heaven in my mouth. But then, I see this old dude, Mr. Dupont, arguing with the baker. Apparently, he thinks the baguette is too crusty. I’m like, “Dude, it’s a baguette! It’s supposed to be crusty!”
Luc Debove has been appointed Executive Pastry Chef of the National School of Pastry (France) at École Ducasse
“We are very proud of the outcome of this project, which enables us to instil the excellence of our schools even more firmly in France, in parallel to our international development,” said Elise Masurel, MD of École Ducasse.. Craft Bakery Association hails ‘exemplary’ new apprenticeship standard08-Sep-2023By Gill HyslopThe CBA is encouraging its members and wider bakery industry to embrace the new Level 3 apprenticeship scheme - ‘confident it will play a vital role in future proofing the industry’..Yssingeaux Brothel
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