Dulcypas Online Subscription

49.00€

Get the 6 issues of the magazine online.

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Description

Dulcypas is a technical and professional magazine of patisserie, confectionery, bakery and similar industries.

With your online subscription, you will receive:

6 magazines per year in online version
Access to the Books for Chefs online platform with magazines pdf version.
2 free extra downloads on the online platform for any of our magazines.
No shipping costs, wherever you are.

How it works?

When you get the subscription, you will start receiving the latest issue of the magazine. We will also contact you via email to send you the keys and access to our online platform so that you can download the magazines in digital version.

Language: ONLY IN SPANISH

Data sheet

Size: online (PDF)
Language: Spanish
Author/s
Softcover

Reviews

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Reviews subject to control

For further information on the nature of the review controls, as well as the possibility of contacting the author of the review please consult our CGU.
No inducements have been provided for these reviews
Reviews are published and kept for a period of five years
Reviews can not be modified: If a customer wishes to modify their review then they can do so by contacting Verified Reviews directly to remove the existing review and publish an amended one
The reasons for deletion of reviews are available here.

5 /5

Based on 4 customer reviews

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Anonymous customer published the 02/12/2020 following an order made on 29/11/2020

5/5

Good

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Anonymous customer published the 28/09/2020 following an order made on 18/09/2020

5/5

Dulcypas inspires and dares us to find ways of recreating or innovating the delectable works featured in your magazine. We often have to find a substitute or equivalent ingredient for our local market, but this is a welcomed challenge. Dulcypas also helps drive us on a mission to continually improve our craft and techniques. Bravo.

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Anonymous customer published the 08/05/2019 following an order made on 03/05/2019

5/5

Great resource

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Anonymous customer published the 07/01/2018 following an order made on 04/01/2018

5/5

very professional books

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