Resources
Ingredient Suppliers (Global)
Specialty Flours: - King Arthur Baking (US) - kingarthurbaking.com - Marriages Millers (UK) - marriagesmillers.co.uk - Grands Moulins de Paris (FR) - grandsmoulinsdeparis.com
Chocolate and Cocoa: - Valrhona - valrhona-chocolate.com - Callebaut - callebaut.com - Guittard (US) - guittard.com
Specialty Ingredients: - Nielsen-Massey (vanilla) - nielsenmassey.com - Heilala (vanilla) - heilalavanilla.com - Sabaton (fruit purées) - sabaton.fr
Equipment Sources
Professional Grade: - JB Prince - jbprince.com - Matfer Bourgeat - matferbourgeatusa.com - De Buyer - debuyer.com
Budget-Friendly: - Webstaurant Store - webstaurantstore.com - Restaurant supply stores locally - Second-hand professional equipment
Online Communities and Support
Forums and Groups: - The Fresh Loaf (bread and pastry) - Reddit: r/Baking, r/AskBaking - Facebook: French Pastry Enthusiasts - Instagram: #frenchpastry #patisserie
Educational Platforms: - MasterClass (Dominique Ansel) - Craftsy pastry courses - YouTube: Bruno Albouze, Hanbit Cho
Recommended Reading and Viewing
Essential Books: - "Patisserie" by Christophe Felder - "The Art of French Pastry" by Jacquy Pfeiffer - "Bouchon Bakery" by Thomas Keller
Technique-Focused: - "Lamination" by The San Francisco Baking Institute - "French Pastry 101" by Betty Hung
Inspiration: - "The Perfect Croissant" documentary - "Chef's Table: Pastry" series - Pierre Hermé seasonal collections
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