Elegant French pastries, gateaux like Le Fraisier, multi-grained breads and confections like pulled sugar, pastillage and chocolate mendiants are strikingly photographed with dramatic lighting to bring out the textures and sculptural shapes of over 200 exceptional baked heros for the 1000 page book, “Advanced Bread & Pastry” written by Master Pâtissier Michel Suas.

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