Enjoy $10 off shipping on orders of CAD $250+ and free standard shipping on orders of CAD $500+, before tax and shipping.
Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (EN)
Regular price $11595
Sourdough Baking - A Treatise by Thomas Teffri-Chambelland (EN)
So Good Pastry Recipes #3, Collection of Modern Pastry Creations (EN)
Regular price $4995
Files by Ramon Morato (EN/ES)
Regular price $15895
The Secrets of Ice Cream (EN/ES)
Regular price $15995
Cake Design Recipe: Congmom's Cake Diary 2 (EN)
Regular price $9995
Bachour Gastro by Antonio Bachour (EN/ES)
Regular price $10595
Cake Design Recipe: Congmom's Cake Diary 1 (EN)
Regular price $6895
Bachour Buffets by Antonio Bachour (EN/ES)
Regular price $13895
Chocolate by Ramon Morato (EN/ES)
Sweet Concepts by Gregory Doyen (EN)
Regular price $12595
Travel Cake by Garuharu (EN/KR)
Regular price $11995
So Good Pastry Magazine #25 (EN)
Regular price $4395
30 Indispensable Ice Cream (EN/ES)
Regular price $7195
So Good Pastry Magazine #27 (EN)
All About Croissant (EN)
The New Era of Viennoiserie by Antonio Bachour (EN/ES)
Regular price $12995
-12°C Gelato by Bas van Haaren & Nils Hendrikse (EN)
Regular price $9895
So Good Pastry Magazine #24 (EN)
Regular price $3995
So Good Pastry Magazine #23 (EN)
Sweet Devotion: A Contemporary Approach to Artisanal Viennoiserie by Daniel Alvarez (EN/ES)
Regular price $9795
So Good Pastry Magazine #32 (EN)
The Pastry Alphabet by Cacao Barry (EN)
Regular price $5995
So Good Pastry Recipes #4, Collection of Professional Pastry Recipes (EN)
So Cool Ice Cream Magazine #1 (EN)
So Good Pastry Magazine #30 (EN)
So Good Pastry Magazine #26 (EN)
The Vegan Pastry Bible by Toni Rodriguez (EN)
Fruit: The Art of Pastry by Cedric Grolet (EN)
Regular price $5495
Eclair by Garuharu (EN/KR)
Regular price $8795
So Good Pastry Magazine #31 (EN)
The Food Lab, Better Home Cooking Through Science (EN)
Regular price $5695
So Good Pastry Magazine #29 (EN)
All About Baguette (EN)
Opera Patisserie by Cedric Grolet (EN)
Oh Là Là: Bread, Viennoiserie & Panettone by Yohan Ferrant (EN/ES)
Regular price $13295
So Good Pastry Magazine #19 (EN)
Regular price $3795
Tarte by Garuharu (EN/KR)
Mas: Artisan Toppings and Marble Decoration for the Ice Cream (EN/ES)
Regular price $6295
ADAPT: A Unique Pastry Concept by Richard Hawke (EN/FR)
The Chocolatier's Kitchen: Recipe Book by Callebaut Chefs (EN)
Regular price $18495
Flowers by Cedric Grolet (EN)
Regular price $6795
Modernist Cuisine at Home (EN)
Regular price $14695
Decoration by Garuharu (EN/KR)
Regular price $10495
Evolution, Techniques and Ingredients for Modern Pastry (EN/ES)
Regular price $9395
So Good Pastry Magazine #20 (EN)
So Cool Ice Cream Magazine #2 (EN)
Mini by Xavi Donnay (EN/ES)
Regular price $10295
Japanese Food Made Easy (EN)
Regular price $2695
Remember 28ºC – The Art of Artisan Panettone by José Romero (EN/ES)
