Patissier Magazine 파티시에 2023-9 (423)
Patissier Magazine 파티시에 2023-9 (423)
023 B&C 칼럼
B&C News
030 Reader’s Letters
032 News
042 Pâtissier Diary
043 우리 방금 나왔어요
044 현장취재Ⅰ
르빵×대한제분 아뺑드 T65 세미나
046 현장취재Ⅱ
허니비 서울 베스트 파티스리 오브 코리아
048 현장취재Ⅲ
르아쉬 아티자날×오네뜨 MOF’s 클래스
050 현장취재Ⅳ
가루하루 첫 해외 팝업 스토어
B&C Antenna
052 르봉마리아쥬
054 띠띠빵빵
Special Theme
056 포카치아 Focaccia
창간 특별 기획_PartⅢ 제과제빵 학원
079 Baking Academy
092 Special Report
배민아카데미 꽃보다매출 시즌13
시그니처 메뉴 컨설팅
096 Dessert Component Master
GLACE & SORBET
102 Gâteaux de France
프랑스의 여름을 깨우는 달콤한 유혹
108 Japan Bakery Report
고디바 베이커리 고디빵 본점
112 Dessert & the City
포틀랜드 도넛 맛집, 블루 스타 도넛
116 Zoom-人
· 『어바웃 슈』 저자 권주원 셰프
· 아르노 라레 MOF
120 초콜릿 비밀 노트
가을 홍시 무스
122 Nakamura Trend
쌀가루로 만든 일본식 디저트 3종
126 French Classic
밀푀유
130 세미나 지상중계Ⅰ
브와롱 PGI 퓌레의 풍부한 향미를 담다
134 세미나 지상중계Ⅱ
여름과 잘 어울리는 젤라토 레시피
138 세미나 지상중계Ⅲ
벨기에 박벨 제품 활용 디저트
142 세미나 지상중계Ⅳ
맛과 모양을 살린 구움과자 4종
145 세미나 지상중계Ⅴ
유지방 99.9% 콜만 버터를 활용한 제품
148 세미나 지상중계Ⅵ
리큐르를 활용한 젤라토 디저트와 브리오슈
154 황인자의 제과점 포장
한가위 보자기 포장
166 애독자 선물
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Publisher: 비앤씨월드 BNC World (2023)
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