Dulcypas 523 - IV/2026

Inclusive pastry—free from ingredients such as gluten or eggs, and even 100% plant-based—has evolved from a niche specialty into a defining trend in contemporary artisan pastry.

No longer reserved for specific dietary needs, this approach is now an essential part of the world's finest pastry shops and restaurants, where it competes at the highest level of creativity, technique, and flavor. In this issue, five leading pastry chefs demonstrate that inclusive desserts can rival the very best creations, becoming favorites for all kinds of customers, regardless of the ingredients behind them.

This is pastry without limits—and above all, without prejudice.

The issue also features Barcelona's acclaimed Primate Bakehouse, where Yohan Ferrant presents his distinctive savory creations. Spain's Best Junior Chocolatier, Suleica Reyes, shares the recipes that shaped her remarkable journey. We step inside the pastry kitchens of El Celler de Can Roca to discover the work of Xecma Misut, Jordi Roca's right-hand pastry chef, and take you behind the scenes of the international Relais Desserts meeting held in Barcelona, with exclusive recipes and coverage from one of the world's most prestigious pastry gatherings.