Dulcypas 516 - V/2025

This issue 516 of Dulcypas dives into the vibrant world of laminated doughs, panettone, and signature pastries — undisputed stars in bakery and pastry shop displays across the country. Whether to inspire new businesses, those reinventing themselves, or aiming for higher quality, this issue brings together some of today's top pastry experts.

Discover award-winning creations, such as the world’s best panettone by Toni Cortés, or the gourmet croissant from Cal Jan. Be amazed by innovative, indulgent, and one-of-a-kind creations from talented artisans like Adrián Ruiz, Brian Boclet, and Michele Ainis.

Take a journey through Manu Jara’s Seville-based concepts, and explore the potential of laminated doughs in café and tasting spaces with insights from Ramon Morante and Domi Vélez.

Let yourself be swept away by the buttery, caramelized aromas of freshly baked pastries, enjoy autumn-inspired creations by Ester Roelas, and dive into the world of nougats, desserts, and signature cakes from the Culinary Institute of Barcelona team: Jordi Farrés, Adrià Rodon, and Carlos Matarredona.