PASTRY 71. Panem. Pa de Kilo. Sergi Vela. Umiko.

Number of pages: 180.

Language: Spanish.

Printing: Offset.

Release: March 2025

Montagud Editores' Pastry and Bakery Notebook, recognized with the National Gastronomy Award and winner of the Best Food Magazine at the Gourmand World Cookbook Awards, focuses on the key factors behind Spain's undeniable global appeal in pastry and baking. PastryRevolution, “the Pastry,” quarterly publishes four patisseries and/or bakeries with a unique and personal philosophy, offering a tour of the most outstanding aspects of the national pastry scene. The workshops featured in this Notebook cover the entire spectrum of Spanish sweet treats. In it, you will find great figures and young talents, world-renowned workshops and emerging projects. 

PastryRevolution 71, under the direction of Javi Antoja de la Rosa, photography by Xavi Olmos, and editorial coordination by Alba Llacera, presents the novelties from PANEM, Sergi Vela, Pa de Kilo, and UmikoBake. Four projects that represent a way of understanding an essential artisanal craft. Four workshops. Four concepts. Each with a unique and personal philosophy, which adds knowledge and in which excellence shines. All this, across 180 pages and 150 photographs. A total of 60 unpublished creations and more than 250 elaborations.

From the laminated pastries of PANEM to the individual desserts of Sergi Vela, passing through the artisanal breads of Pa de Kilo and the mochis of UmikoBake. Without a doubt, cross-sections of all pieces are included. All this and much more in PastryRevolution 71. The pastry and bakery recipes are complemented by a sweet cuisine section where the desserts from the restaurants published (simultaneously) in Apicius are detailed. Likewise, enriching in-depth interviews are included that, beyond their professional profile, offer a personal portrait of each author; revealing their hobbies, their daily life, and their dreams. True to its principles as always, PASTRY offers more than ever.