Dulcypas 432 / book'2015 - trends & business

100 images that set trends in patisserie. And additionally, a comprehensive guide to companies for the pastry, bakery, and ice cream sectors. 

If we wanted to adapt the classical culinary metaphor of "What's Cooking" to the language of pastry, you would probably have to say "what’s crystallizing." This magazine reflects the current moment that the haute patisserie sector is going through. It is loaded with great dynamism and excitement, also pushing for a clear internationalization of its language that has resulted in making any good cake be as interesting here as it would 15,000 miles away. Observing its development closely becomes a passionate activity.

And what better way to say “what’s crystallizing”, what is happening nowadays in patisserie, than to share images of the most unique creations, whether in cake, individual, pastries pieces, chocolates, snacks, frozen desserts or plated. We have, therefore, chosen from the hundreds of images that have passed through our hands in recent months, those products that we believe better exemplify where patisserie is heading, what the consumer values at present and what will become, or has already become, a resounding success.

Alongside these images of products, we have added others that refer to people, places, events and innovations that deserve a turning point in this mosaic full of dynamism. We hope that you find this visual tour interesting and we also share a comprehensive guide to companies supplying the industry, with which we have had the pleasure of working and whose products and services we recommend.

Language: spanish