PROJET RETAIL

A selection of <n>French-Chinese</n> fusion pastries from <n>NauCarré by Ni Nat</n> in Hangzhou.

The making of a <n>Lune croissant</n> at <n>Lune Croissanterie</n>.

Norohy | Vanilla recipes for professionals

Chefs in the kitchen at <n>Espadon</n>, the gastronomic restaurant by Chef <n>Eugénie Béziat</n>.

The team from catering company <n>Saffron 59</n> at work.

The <n>Candle Kids</n> cafe in Paris, designed by <n>EBUR</n>. Photo by <n>Matteo Verzini</n>.

The <n>Prior</n> cafe in Melbourne, featuring a <n>minimalist</n> design by <n>Ritz & Ghougassian</n>. Photo by <n>Tom Blachford</n>.

The interior of <n>Candle Kids</n> coffee shop in Paris, designed by <n>EBUR</n>. Photo by <n>Matteo Verzini</n>.

A community dinner in Berlin. Photo by <n>Claudi K.</n>

<n>Tarts with vanilla cream and blackberries</n> by pastry chef <n>Mateusz Ulman</n>.