Dulcypas 521 - II/2026

Pastry is experiencing one of its most dynamic moments, expanding into spaces once reserved for haute cuisine and captivating an increasingly demanding audience. Dulcypas 521 is an invitation to explore how the world of pastry continues to evolve.

This issue brings together eight leading specialists who take desserts beyond the traditional pastry shop display: from plated restaurant desserts to petit fours, afternoon treats, and on-trend sweet tables. A contemporary vision that preserves the essence of pastry while adapting it to new culinary and social settings.

Featuring professionals such as Jesús Camacho (Donaire, Tenerife), Pol Anter (St. Regis Shanghai), and Eugenio Moral (Brach Madrid), along with Josep Esturi, who showcases the role of pastry in experiences such as Mandarin Oriental Barcelona, and Xavi Donnay, an internationally recognized reference in small-format pastry.

The issue also features specialists working beyond the traditional pastry shop, including projects such as Brod, one of Madrid’s most notable recent bakery openings. It also presents two distinct, author-driven approaches from southern Spain by Ramón Morante and Irene Morcillo.

In the final section, a debate between Miguel Yeste and Irene Amat offers an honest look at what it means to start a pastry business today: the challenges, opportunities, and the unfiltered reality of entrepreneurship.

An essential issue for pastry professionals and industry enthusiasts who want to understand the evolution of modern pastry.