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Colombes de Pâques

What would Easter be without its Colombe? Guided by the expertise of his friend Iginio Massari, Pierre Hermé imagines his Colombe in the purest Italian tradition, using a natural sourdough starter and flour sourced from Italy. Their distinctive flavours—chocolate or Ispahan—and their light, melt-in-the-mouth texture make them essentials of the Easter celebrations.

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