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Derby Rolls-Royce worker trades in engineering for cakes in new venture

Derby Rolls-Royce worker trades in engineering for cakes in new venture He s opened his first patisserie café Updated Mark McIntosh s venture Mmacaron (Image: Leicester Mercury) Subscribe today to get the latest headlines straight to your inbox with our free email updatesInvalid EmailSomething went wrong, please try again later. Subscribe When you subscribe we will use the information you provide to send you these newsletters. Your information will be used in accordance with ourPrivacy Notice. Thank you for subscribingWe have more newslettersShow meSee ourprivacy notice Mark McIntosh is making a bold move by leaving behind his 18-year career as an engineer to follow a lifelong dream.

Inside new patisserie café Mmacaron opened in Ashby by former Rolls Royce worker

Inside new patisserie café Mmacaron opened in Ashby by former Rolls Royce worker You can enjoy freshly-made, decadent treats including macarons, mille feuille and eclairs 09:21, 25 MAY 2021 First Look at Mmacaron in Ashby (Image: Leicester Mercury) Sign up now to our weekly newsletter put together by our dedicated food and drink writersInvalid EmailSomething went wrong, please try again later. Subscribe When you subscribe we will use the information you provide to send you these newsletters. Your information will be used in accordance with ourPrivacy Notice. Thank you for subscribingWe have more newslettersShow meSee ourprivacy notice A new patisserie café which aims to provide a luxurious, family-friendly experience has just opened in Ashby.

Engineer swaps Rolls Royce engines for artisan pastries as he opens patisserie café in Ashby

Engineer swaps Rolls Royce engines for artisan pastries as he opens patisserie café in Ashby Mark Mcintosh worked for Rolls Royce for 19 years and is now launching his first café 11:28, 19 APR 2021 Mmacaron is opening next month (Image: Mmacaron) Sign up now to our weekly newsletter put together by our dedicated food and drink writersInvalid EmailSomething went wrong, please try again later. Subscribe When you subscribe we will use the information you provide to send you these newsletters. Your information will be used in accordance with ourPrivacy Notice. Thank you for subscribingWe have more newslettersShow meSee ourprivacy notice A leading aerospace engineer is swapping the high-pressure world of aeronautics for the world of crème pâtissière and ganache.

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