PASTRY 71. Panem. Pa de Kilo. Sergi Vela. Umiko. (ebook)

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 for the undisputed global appeal of Spanish pastry and baking. PastryRevolution, “la Pastry,” quarterly publishes four patisseries and/or bakeries with a unique and personal philosophy, offering a journey through the highlights of the national pastry scene. The workshops featured in this Notebook cover the entire spectrum of Spanish sweets. It includes great figures and promising young talents, world-renowned workshops and emerging projects. 

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 A total of 60 unpublished creations and more than 250 preparations.

From the laminated pastries of PANEM to the individual desserts of Sergi Vela, including the author's breads from Pa de Kilo and the mochis from 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 detailing the desserts from the restaurants published (simultaneously) in Apicius. 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.