Ying C. 一匙甜點舀巴黎

[Pastry news / 甜點新聞] Philippe Conticini JP in GINZA SIX/ Philippe Conticini於銀座GINZA SIX開設個人同名甜點店（中文請按「繼續閱讀」）

Philippe Conticini, the founder and former head pastry chef of La Pâtisserie des Rêves has recently opened his own shop "Philippe Conticini Gâteaux d'émotions" in GINZA SIX, Tokyo. Besides those beautiful cakes filled in the vitrine for take away, there's also a dessert bar where you could sit at the counter, watching the pastry chefs prepare your desserts. It's a wonderful news for the Asian pastry lovers, and now I'm really looking forward to his new shop in Paris!

🍰 More about the shop and the pastries：https://goo.gl/DcIDRa
🍰 Practical information：https://goo.gl/DRv7nT
🍰 Philippe Conticini FB page：https://goo.gl/ZrMGh1
🍰 Philippe Conticini JP：http://www.conticini.jp/, https://goo.gl/vHlPq2
🍰 More updates of the pastry shops covered in my book (in Chinese)：https://goo.gl/GBRJGT

上回和大家提起，巴黎甜點店La Pâtisserie des Rêves的創辦人與原甜點主廚、同時也是法國甜點大師Philippe Conticini離開該店、專心開創個人品牌的消息。他的個人同名甜點店已於早前在東京銀座大型百貨商場GINZA SIX開幕，該店不僅有美麗的外帶蛋糕櫃，還有吧台座位區，可以近距離看到甜點師在眼前完成新鮮甜點。喜歡甜點的朋友們去東京時，別忘了把它列入行程中！

🍰 更多該店甜點與店內實況：https://goo.gl/DcIDRa
🍰 店鋪資訊：https://goo.gl/DRv7nT
🍰 Philippe Conticini個人粉絲頁：https://goo.gl/ZrMGh1
🍰 Philippe Conticini JP：http://www.conticini.jp/、https://goo.gl/vHlPq2
🍰 更多巴黎甜點店近況更新：https://goo.gl/GBRJGT

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高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。

[Pastry news / 甜點新聞] Philippe Conticini JP i...

Ying C. 一匙甜點舀巴黎

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