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So good #33so good.. magazine 33 brings together the latest innovations in pastry and chocolate, featuring 22 world renowned chefs. Discover unique bonbons, plant based creations, and cutting edge techniques. A must have for professionals! Language English weight: 3. 5kg Proto bonbons Anything but predictable Anthony Hart Fantasy world Melissa Coppel A gastronomic journey Andrey Dubovik Unconventional tools Lluc Crusellas Otherworldly Francisco Migoya Two sweet
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So good #33

So good #33

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