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From his time as a bakery trainer for the Institut National de la Boulangerie Patisserie to his travels within France and around the world

Kalles's invention of the Fermentolevain machine in 1994 has ensured that temperatures of liquid levain are always kept constant

the application of principles and best practices developed over generations of skilled workers and professionals has diminished

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​Ham and Cheese Croissant: Croissant filled with ham and topped with Emmental cheese

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