I'd like to change some money http://dangky3gvinaphone.vn/buy-sporanox-baikal-pharmacy-com-plya sporanox baikal-pharmacy.com Hermé was nine when he decided that he wanted to be a pastry chef. Four generations of his family were bakers in the Alsace region of France. 'If I wanted to see my father I had to spend time in the pastry kitchen,’ he says. Aged 14 he became an apprentice to the acclaimed pâtissier Gaston Lenôtre, where he first tried a macaron. 'I didn’t like it,’ he says. 'It was two biscuits put together with a little bit of cream, and it was too sweet. But the texture was interesting.’ At the time macarons came in only four flavours: coffee, chocolate, vanilla and raspberry. When he joined the French gourmet food company Fauchon as a pastry chef, aged 24, he started experimenting with flavours.