Is sugar as evil as we get in all forums? What alternatives are there? How the new evolution of the pastry takes place? Discussion at this table about the new products set the current trend, what the current public is looking for in today’s bakeries and pastries and what gives more value and reflection on how it takes to be the product outside the current trend by topic “healthy-healthy” but at the same time it is that it does not “sin” anymore and tempts when we see it; or if the sensitivity at low prices in pastry will finally break that barrier and allow its valuation to the level that corresponds to the inclusion of higher quality products and processing.
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