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The new patisserie: committed & responsible
Shifting the boundaries of responsible, committed consumption has become a priority, even in pastry-making. More and more chefs are becoming involved, convinced, for example, of the need to respect the seasons, going so far as to pay particular attention to the production methods of the farmers they work with. When it comes to creation, they are also attentive to zero waste. Plastic is also in their sights, with recycled and recyclable cardboard containers becoming a must, and returnable glass jars making a comeback. Focus on 5 enlightened chefs.
