Description “Breaking the Mold” focuses on the ethos and concept of Edible Art cake shop in Cheltenham, UK, and showcases the items that have been popular since opening in August 2020. Mainly focused on cupcakes, macarons and tarts, this book includes 43 articles and more than 150 sub-recipes over 255 pages, making it a must-have for professional and aspiring pastry chefs! With forewords by Gregory Doyen (author of Sweet Concepts), Samira Saade (executive chef of Antonio Bachour’s “Bachour” restaurant) and Kacper Strzezek (sous chef of Edible Art pastry).
