Mercotte: "Techniques Are Becoming More Refined, But There's a True Return to Basics, to Good Products, to Emotion"

Mercotte: "Techniques are becoming more refined, but there's a true return to basics, to good products, to emotion." She has carved out a unique place in the world of pastry. Through her experiences and her blog, Mercotte enthusiastically shares her love for sweet treats and her vision of the evolution of...