The enthusiasm of newcomers and the finest seasonal products for autumn/winter.
The enthusiasm of newcomers and the finest seasonal products for autumn/winter.
Nothing is more stimulating than making your dreams come true. There's no need to wait until old age to do so, and that’s exactly what figures like Noelia Tomoshige (Monroe Bakes), Dana Joher (Ave Pastelería), or Gerard Gil and Esther Real (Forn Gil) help us understand through their life experiences and product offerings.
Join the season with the finest ingredients and discover the power of pumpkin, pear, or chestnuts in pastry-making. Nougat, yule logs, and roscones are knocking on the door, ready to be crafted in advance for the key moments of the season.
In addition, we have in-depth techniques on bread presentation (David Hernández), French-style meat pie (Albert Boronat), and the crafting of chocolates, dragees, and nougat (Josep Maria Ribé, Albert Daví, and Adrià Rodon). Today’s pastry scene is written with women at the forefront—don’t miss our interview with Saray Ruiz, newly appointed director of the country’s most prestigious pastry school, EPGB.
Dana Joher. Refinamiento isleño
Noelia Tomoshige. Pastelería hispano-franco-japonesa en Getafe
Gerard Gil y Esther Real. El salto de la imagen
Miguel Ángel Castro. La mejor corriente
Taula Dolça. Agitación pastelera en Osona
Nuño García. Bollería de autor
Jesús Escalera. Turrones esenciales
Adrià Rodón. Explosión impulso
David Hernández. Sacarle punta al pan (parte 1)
Luciano García. Todo al fresco
Dej Kewkacha. Sin límites
Albert Boronat. Tres en uno
Chocolate Academy Barcelona. Con la banda al completo
Jorge Santana. Guiños ancestrales
Saray Ruiz coge los mandos de la EPGB
Actualidad
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