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Layers of Knowledge at This Croissant Class

Layers of Knowledge at This Croissant Class

The New York Times - By FLORENCE FABRICANT

Simon Herfray, a French pastry chef who has worked in several New York restaurants, has a school for hands-on classes geared to amateurs. All sorts of pastries and confections — like fruit tarts, macarons, molten chocolate cakes, chocolate truffles and éclairs — are taught. Coming up is a series …

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