Sweet Concepts composes of 4 chapters with 45 cake recipes and over 220 sub-recipes with beautiful photos, illustrations and personal tips. There are stories of chef Gregory Doyen's inspiration and creation of his signature cakes, mini sweets, modern entremets and pastries.
Throughout this book, chef Gregory Doyen invites you to enter the world of pastry creation that revolve 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.
“In his creations, it transposes his soul, his style.” -- Emmanuele Forcone, World Pastry champion
“This book? A slice of heaven for the most demanding sweet tooth.” -- Grégoire Berger, Chef de cuisine at Ossiano, Atlantis Dubai
“Grégory is one of those professionals that I appreciate, because he is above all a passionate person who, through these superb creations, makes our beautiful profession shine throughout the world.” -- Yann Brys , MOF
• Language: English
• Author(s): Grégory Doyen
• 335 pages
• Published in 2020
Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.
Inventory Last Updated: Jan 08, 2025
