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Technical and professional magazine of patisserie, confectionery, bakery and similar industries.
Subscription starts with: Dulcypas #466
Since 1980, it has been the most widely distributed and read magazine in spanish. the most prestigious master pastry chefs are always willing to share their works and creations in the pages of dulcypas, issue after issue. News, articles, the most complete information about trade fairs and international competitions… all this in dulcypas every month.
dulcypas r: extensive annual recipe collection of patisserie.
book - trends & business: 100 images that set trends in patisserie. And additionally, a comprehensive guide to companies for the pastry, bakery, and ice cream sectors.