Dulcypas 494 + R

Dulcypas 494

Discover our top chefs such as Antonio Bachour, Belén Melamed or Carles Mampel among others. The crossroads between high-voltage masses and Nuño García's pastry DNA. The beautiful pastry restaurant by Jesús Camacho from Tenerife and Anthony Hart from Australia. The original and sweet designs by Josep Maria Guasch (Targarona) and Adrià Rodón.

The best fruit panettones (Daniel Jordà) and chocolate (Eric Ortuño) in Spain. Successful business in Girona (Natalia Prokopenko), Petrer (Kake Martínez) or Madrid (Viena Capellanes).

This issue represents the new golden age of the masses, in-depth technique, modern style exercises and much more!

DPAS R - 2023

One of the most anticipated moments of the year arrives, the great DPAS recipe knocks on the door and comes as loaded as usual.

All the recipes published in Dulcypas 2022 are now available in a comfortable manual designed to enhance your creativity, perfect your techniques and make all kinds of comparisons with content properly classified by families, types of preparations and ingredients.

Mousses, creams, all kinds of doughs, glazes, fillings, jellies, meringues... give your ability to evolve an injection with DPAS R 2023 edition.

In addition, it will be very easy for you to find an alternative formulation for gluten and other ingredients of animal origin and, as always, all duly signed by the family of Dulcypas collaborating chefs.