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Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas 514 - III/2025

The most gastronomic pastry in Dulcypas 514

Dulcypas 514 - III/2025
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514
Dulcypas Pastry Magazine. Dulcypas 514

Dulcypas 514 - III/2025

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The most gastronomic pastry in Dulcypas 514

Description

Pastry and bakery are culinary arts just as gastronomic as cuisine itself. In this issue, we highlight professionals who move beyond the conventional workshop to propose fresh and stimulating ideas in the worlds of hospitality, fine dining, and even curated dessert menus.

Carito Lourenço designs a dessert for every context, while Maite Otegui explores a four-part concept featuring a dessert menu crafted exclusively for the after-dinner moment. From pastry rooted in deep respect for tradition, we present bold reinterpretations of cocas, rolls, cheesecakes, and the eye-catching Chocolate Dubai bars that have earned Jhonatan González the cover of this issue.

The entrepreneurial drive of bakers such as Mariana de Moura and Javier Quintana brings the pages to life with the aroma of outstanding bread. Tradition is reimagined through the expert hands of Ascaso, while the fusion of youth and talent shines through the stylistic work of students from the EPGB Master’s in Haute Pastry.

Don’t miss the fresh perspective of Jairo Vincelle’s pastry in Jaca, the impulse-buy chocolates of Luis Paracuellos in Zaragoza, or the award-winning cocas and other creations by Oriol Carrió.

Data sheet
Language
Spanish
Author/s
Check out the summary
Skill Level
Professional
Skill Level
Semi-Professional
Contents

Gastro pastelería

Carito Lourenço. Apariencia sencilla, personalidad definida

La cuadratura del círculo de Maite Otegui

Eugenio Moral. Refinamiento francés en el corazón de Madrid

Mar Ibáñez. Esencialismo en clave pastelera

Mariana de Moura Hirsch. Conexión local

Jhonatan González. A la oriental y de viaje

Oriol Carrió. La (buena) pastelería de siempre (ahora)

Javier Quintana. Candela al candeal

Jairo Vincelle. Una gran plaza

Ascaso. Tradición reinventada made in Huesca

Luis Paracuellos. Hecho a sí mismo

Máster de Alta Pastelería de la EPGB 24/25. 19 razones para creer

El Premio a la Mejor Tarta de Chocolate del Mundo crece y se diversifica

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