About the Authors

Pierre-Paul Zeiher trained at SHG Strasbourg, an international hospitality and business school, and further honed his skills in some of Paris's leading pastry establishments. He later taught pastry in Biarritz and Monaco before returning to Strasbourg, where he continued training future culinary professionals. Jean-Michel Truchelut is a culinary and pastry instructor specializing in dietetics and nutrition. Together, they have developed a comprehensive educational approach that combines classical French pastry technique with practical, professional instruction for students and working pastry chefs alike.

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