Art direction & editorial design for the first book of Japanese pastry chef Mori Yoshida.

The book oscillates between the art of folding and the importance of taste, revealing sweet creations, when Japanese refinement meets the complexity of French pastry.

Featuring about 100 recipes and shots by Caroline Faccioli, the book also has several step by step illustrated instructions to guide you through the making of classic French recipes with a twist.
The book is organized chronologically, with recipes going from morning croissant to dinner's dessert.


The book measures 221x276 mm and counts 176 pages.