Dulcypas 507 - IV/2024

Rediscover unique pastry specialties designed for brunch moments with the team from Pastelería Crujiente. Embellish pizzas with flavored doughs thanks to the technique of Central American chef Mariano Codoñer.

Discover an award-winning cheesecake (Pau Carranza), the latest freshest tartlets (Belén Melamed) or with a citrus touch (Fika Pâtisserie), take advantage of the coca format with a more creative and no less delicious vision (Miquel Chamorro, Esther Real, and Gerard Gil).

Immerse yourself in the best restaurant pastry through the aroma alliances of Jesús Escalera, the bucolic pastry of Daniel Diez and Blanca Mendoza, the sensitivity of Ausiàs Signes, the method of Cristina Lirola, or the declaration of love for our gastronomy from Texan Samantha Mendoza (on the cover).

And to top it off, discover the young talent emerging strongly at the International Bakery competition held in Iceland or the Junior Chocolate competition organized by Belcolade.