Explore the summaries of each of our volumes, paying attention to seasonal products and including the signature of some of the best chefs of the moment.
Special Innovation, more than 80 products and machinery that are changing the way we work with and conceive artisan pastry and ice cream.
Trends in travel pastry, mini pastry, renovated classics, and the latest applications with chocolate. Magazine in spanish.
The 2018 manual to diversify and evolve your formulation without limits