Gastronomy Pack

Professional Gastronomy Pack: Pastry + Ice Cream + Fine Dining (in Spanish)

Three disciplines, three leading professional magazines, and hundreds of ideas to keep learning, creating, and finding inspiration.

This exclusive pack brings together the latest issues of our three professional magazines published in Spanish: Dulcypas, Arte Heladero, and Saber y Sabor. An essential collection for professionals and gastronomy enthusiasts looking to expand their knowledge beyond a single specialty and discover what is happening right now in pastry, ice cream, and fine dining.

And that is precisely what makes this pack so valuable. As professional magazines, their pages go far beyond a collection of recipes. You will find technical articles, interviews, trends, new concepts, creative processes, in-depth analysis, and a wealth of practical content, alongside recipes developed by some of today’s most exciting culinary professionals.

Dulcypas 523 explores the rise of increasingly inclusive pastry, from gluten- and egg-free creations to fully plant-based alternatives, demonstrating that these approaches now firmly belong in the world of high-end pastry. The issue also features names and projects such as Primate Bakehouse, Yohan Ferrant, Suleica Reyes, Xecma Misut, and El Celler de Can Roca, as well as an inside look at the international Relais Desserts meeting held in Barcelona.

Arte Heladero 225 examines a new approach to innovation in ice cream. Creating an outstanding formulation is no longer enough: aroma, flavor, temperature, texture, presentation, sustainability, and the overall tasting experience are now all part of the same creative process. Pol Marginedas, David Alves, Javier Guillén, Rocambolesc, María José Tello, and other leading professionals reveal just how far contemporary ice cream can go.

And Saber y Sabor 201 delves into fine dining through a fascinating question: what is happening with fire in contemporary cuisine? Knystaforsen, Txispa, Nublo, and Rooftop Smokehouse reveal very different approaches to working with embers, smoke, and flame, while the issue also explores projects such as Somni, Dos Palillos, Arrels, Table Cocagne, and The Dolder Grand. In total, 13 in-depth features and more than 50 recipes reflecting the diversity and creativity of contemporary gastronomy.

Three magazines. Three disciplines. One complete pack. An exceptional opportunity to discover new techniques, learn from leading professionals, and find inspiration through three distinct yet increasingly interconnected worlds: pastry, ice cream, and fine dining.