DPAS magazine presents its new visual identity, exploring contemporary pastry and artisan baking through technique, creativity and concept. Featuring chocolate innovation, bread and viennoiserie techniques, and inspiring stories from leading pastry chefs and artisan businesses.
DPAS magazine presents its new visual identity, exploring contemporary pastry and artisan baking through technique, creativity and concept. Featuring chocolate innovation, bread and viennoiserie techniques, and inspiring stories from leading pastry chefs and artisan businesses.
DPAS enters a new visual and editorial stage, celebrating the beauty of contemporary pastry and everything that surrounds it.
It’s not about the photo for the photo’s sake, nor the recipe for the recipe’s. Behind every creation lies an experience, a concept, and a mastery of technique. This is the story that comes to life in the magazine’s redesigned pages.
Chocolate creativity is reaching new heights thanks to professionals like Andrey Dubovik and Anthony Hart. Artisan bread and pastry shine through the work of talents such as Roger Vilardosa and Eric Ortuño, while ever-evolving projects — Canal, A Mà by Paco Pérez, Targarona, or Black Cake by Guillermo Martínez — show that running a successful artisanal business is more possible than ever.
Tradition and innovation coexist on every page: from the expertise of Pepe Ysla and Georgina Aspa to new formats, techniques, and finishes in bread, chocolate, and display desserts.
A new chapter, the same spirit.
Relax, take it in, and enjoy content that goes beyond technique to tell stories, inspire perspectives, and celebrate artisan excellence. We’ve changed. You deserve it.
Pastisseria Mervier Canal. Únicos
A mà by Paco Pérez. Una ventanita a Llançà
Targarona y Targarona Cafè. Un paso adelante
Black Cake. En busca del equilibrio perfecto
Diálogos entre Raúl Bernal y Jon Cake. La pastelería en la era de las redes
Roger Vilardosa. Orfebrería en masas
Michele Ainis. Celebraciones únicas
Éric Ortuño. La evolución cónica del croissant
Anthony Hart. ¿A qué sabe un pixel?
Andrey Dubovik. El chocolate como relato de la vida
Pepe Ysla. “Antes me tiraba más lo moderno, pero ahora me vuelven loco los clásicos de siempre”
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