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A macaroon which resembles a yo-yo, candy marbles, a pirate bonbon, marzipan tennis balls… these are just some examples of what the readers will find in this singular book. It is not a matter of trivializing the noble trade of pastry, nor of attacking traditional pastry and petit-fours. The great sweet buffets, the elegance and historic relevance of traditional specialties… in one word, good old pastry, will always have a reserved space in the gastronomic world. For this reason, there is no incompatibility with exploring new paths, such as that of ‘fun pastry’.
The teachers from the Pastry Guild School of Barcelona, led by their director Olivier Fernández, invite us to play, to set our imagination free, to create in an open and outgoing way. This attitude is strongly related to the new phase towards which this school is evolving – a liberalizing, non-conformist age, as well as unifying when it comes to new trends, styles and ways of understanding and practicing pastry, good pastry. Undoubtedly, a modernization phase, a moment to become up-to-date and look into the future, but always respecting tradition and basic essentials.
This short but substantial book, published by Grupo Vilbo and backed up by our technical magazines So Good and Dulcypas, is a good sample of the creative and reformist mentality of the young, professional group of teachers from that school in Barcelona.
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