Calling Pierre Hermé a perfectionist is an understatement. To master the art of painstakingly precise French pastry, there is no other option. Hermé inherited four generations of Alsatian pâtisserie tradition, but that didn’t stop him from seeking formal training. At the age of 14, when most of us are entering high school, he set off for Paris to perfect his… Read more »
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The number of people with gluten intolerance is growing each year. Is your bakery keeping up with the demand?