It’s been called “gold in butter.” Yann Queffélec, French author and winner of the prestigious Prix Goncourt, described it as “heavy, glazed, sublime, and melting.” As told to Slate France, “There is as much butter as sugar in it.” [more...]
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09/21/2020
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Gen Z holds a large stake in the future of the food and beverage industry. Our...
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As we enter a re-opening phase in the wake of COVID-19, we also enter a new...
