Modern pastry and baking.
Bravo, muy originales, Francisco
Can't wait to get your new book. I've already talked 2 of my work mates into getting it....and they don't even read english very well.
They look excellent, but I'm amazed you've found the time to shoot photos around the Thanksgiving-Christmas period.My hat's off to you you.I'd love to know how you created the spiky balls in the last bunch of photos- i'm working on improving the hérisson, and visually, that would look incredible.