You can rely on it, it's dependable. You just hit the button and it works. The main advantage is that while it's working, you can go off and do something else.
-Dominique Briffault
Baker-Pastry Maker
Le Mans, France
I was looking for a machine to cook custard filling without losing any of the quality in preparing it by hand. The result is that it had absolutely no negative affect on the quality with an extraordinary refinement in the texture. It’s ease of use is unrivaled.
-Gerard Mulot
Gerard Mulot
Paris, France
Bagatelle
www.bagatelle-boutique.co.uk
Barry Callebaut Chocolate
www.barry-callebaut.com
Gelatiamo
www.gelatiamo.com
Institut Paul Bocuse
www.institutpaulbocuse.com
La Maison Fachon
www.fauchon.com
Le Chef Bakery
www.lechefbakery.com
Mr Gerad Mulot
www.gerard-mulot.com
Philippe Conticini
Winner World Pastry Cup 2003
www.lapatisseriedesreves.com
Pierre Herme
www.pierreherme.com
Sirena Gelato
www.sirenagelato.com
Stephane Treand M.O.F.
Pastry Champion
www.stephanetreand.com
Sweet Rose Creamery
www.sweetrosecreamery.com
The French Pastry School
www.frenchpastryschool.com
Vlarhona
www.valrhona.com
Vovito Caffe & Gelato
www.vovito.com
World Cup USA Pastry Team
www.worldpastrycupusa.com