A new way of understanding pastry, 100% committed to pleasure and quality.
A new way of understanding pastry, 100% committed to pleasure and quality.
The controversies are over; it's no longer about being for or against vegan food. The new plant-based pastry offers a world of possibilities for all professionals in the sector: whether it's to offer a lighter product with a more refined taste, accessible to a broader consumer base, more eco-friendly, or simply more profitable in business terms. Some leading experts in the field, such as Jordi Bordas, Marike Van Beurden, Gabriele Riva, Lucila Canero, and the legendary Pierre Hermé, are proving this.
We are familiar with successful artisan bakery models that are gaining increasing recognition. We visit the winners of the latest competitions for the best croissant and panettone and uncover the technical keys that lead them to excellence.
We close this exciting journey with new batches of pastry chefs from the Hofmann school, showcasing their talent and creativity.
Jordi Bordas. Con la salud de cara
Marike Van Beurden. ¿Ser mejores?
Pierre Hermé. Au revoir le beurre
Gabriele Riva. Del estudio a los hechos
Lucila Canero. Bueno, rico, honesto
Yukie Noguchi. La curiosidad que empoderó al gato
Andreu Sayó. Pura satisfacción, cero mantequilla
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Mònica Gregori. Arrolladora sencillez
Andreu Sayó. Declinando al campeón
Esther Donoso. Una estrella en La Mancha
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Toni Vera. La excelencia llega al panettone de frutas
Felipe Santa Cruz. Llegar y besar el santo
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Escuela Hofmann. Explosión talento
España, de vuelta a la máxima competición mundial
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