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Want to cook those beautiful desserts? Just put on your apron and order on our website the standard chocolate products and the standard cooking ustensils used at Savour Chocolate and Patisserie School! http://www.savourschool.com.au/
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‘So Good’ issue 10, the magazine of haute patisserie @ Savour School

So Good, the Magazine of Haute Patisserie: # July 2013 Desserts, Sweets & Patisserie - BakeDeco.

Chocolate to Savour by Kirsten Tibballs This stunning debut cookbook by internationally renowned and award winning pastry chef Kirsten Tibballs is the definitive guide to the art of chocolate and pastry. This award winning book features exquisite recipes for you to make including entremets, chocolate bars, tarts, macarons, petit gateaux and much more. @ Savour School

This stunning debut cookbook by internationally renowned and award winning pastry chef Kirsten Tibballs is the definitive guide to the art of chocolate and pastry.

A World of Chocolate – Inspirational recipes from the world’s best chocolatiers @ Savour School

A World of Chocolate – Inspirational recipes from the world’s best chocolatiers @ Savour School

Fine Chocolates Great Experience – Jean-Pierre Wybauw @ Savour School

Fine Chocolates by Jean-Pierre Wybauw Chocolate & Candy - BakeDeco.

Chocolate Designs, l’indispensable – Philippe Bertrand, Philippe Marand @ Savour School

Chocolate Designs, l’indispensable – Philippe Bertrand, Philippe Marand @ Savour School

Callebaut  Dark Truffle Shells – 63 pieces @ Savour School

Callebaut Dark Truffle Shells – 63 pieces @ Savour School

‘So Good’ issue 9, the magazine of haute patisserie @ Savour School

‘So Good’ issue the magazine of haute patisserie @ Savour School

Tendance Croquembouche – Stéphane Glacier et Jean-Philippe Walser @ Savour School

Tendance Croquembouche – Stéphane Glacier et Jean-Philippe Walser @ Savour School

Tarts, Gouters, Entremets – Stéphane Glacier & Gaetan Paris @ Savour School

Tartes, Gouters, Entremets by Stephane Glacier Desserts, Sweets & Patisserie - BakeDeco.

Fine Chocolate 2 Great Ganache Experiences – Jean-Pierre Wybauw @ Savour School

Fine Chocolates 2 Ganache by Jean-Pierre Wybauw, available at Book Depository with free delivery worldwide.

Callebaut  White Truffle Shells – 63 pieces @  Savour School

Callebaut White Truffle Shells – 63 pieces @ Savour School

Callebaut  Milk Truffle Shells – 63 pieces @ Savour School

Callebaut Milk Truffle Shells – 63 pieces @ Savour School

Callebaut Gianduja  - 1kg @ Savour School

Callebaut Gianduja - 1kg @ Savour School

Callebaut Mycryo 100% - 600g @ Savour School

Callebaut Mycryo 100% - 600g @ Savour School

Callebaut Cocoa Powder 100% - 1kg @ Savour School

Callebaut Cocoa Powder 100% - 1kg @ Savour School

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