PASTRY 72. Xavier Barriga, Maties Miralles, Fran Segura, Maison Marcel

Number of pages: 180.

Language: Spanish.

Printing: Offset.

Release: June 2025

Montagud Editores' Pastry and Bakery Notebook, recognized with the National Gastronomy Award and winner of Best Food Magazine at the Gourmand World Cookbook Awards, focuses on the key factors for the undeniable pastry and bakery appeal that Spain generates globally. PastryRevolution, “la Pastry,” quarterly publishes four patisseries and/or bakeries with a unique and personal philosophy, offering a tour of the highlights of the national pastry scene. The workshops included in this Notebook cover the entire Spanish sweet spectrum. It features great figures and young talents, world-renowned workshops, and emerging projects.

PastryRevolution 72, under the direction of Javi Antoja de la Rosa, photography by Xavi Olmos, and editorial coordination by Alba Llacera, presents the latest from Xavier Barriga (Turris), Maties Miralles (Es Forn), Fran Segura, and Andrea Dopico & Franck Wenz (Maison Marcel). Four projects that embody a way of understanding an essential artisan trade. Four workshops. Four concepts. Each with a unique and personal philosophy, adding knowledge and showcasing excellence. All of this across 180 pages and more than 150 photographs. A total of 60 unreleased creations and more than 250 preparations.

From Xavier Barriga's breads to Fran Segura's éclairs, passing through Maties Miralles' panades and Andrea Dopico & Franck Wenz's pastries. Without a doubt, cuts of all pieces are included. All this and much more in PastryRevolution 72. The pastry and bakery recipes are complemented by a sweet cuisine section detailing the desserts from restaurants published (simultaneously) in Apicius. Similarly, 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.