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This furnace provides the Poble Sec organic bread, pastry looks in France natural inclination when you consider that its owner on Yoann Simonte is compatriot Benjamin Biolay. So one of his specialties is the almond croissant, a pastry bakeries very common in northern France. The secret lies reveals its architect Oscar Santiago, the filling: a cream similar to marzipan, but more fluid mix is ​​achieved in the same part of almond butter. This marvel will give you the energy (and joy) needed to address the most difficult days.

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