BAKERY 74. Fornet de la Soca, Madeleine, Cientotreintaº, Ginés J. Nicolás

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 Spain's undeniable global appeal in pastry and baking. PastryRevolution, "the Pastry," quarterly publishes four pastry shops and/or bakeries with a unique and personal philosophy, offering a tour of the most outstanding establishments in the national pastry scene. The bakeries included in this Notebook cover the entire Spanish sweet spectrum. It features grand figures and promising young talents, world-renowned bakeries, and emerging projects.

PastryRevolution 74, under the editorial coordination of Alba Llacera and photography by Xavi Olmos, presents the novelties from Tomeu Arbona & María José Orero (Fornet de la Soca), Felipe de Santa Cruz (Madeleine by Ferrières), Alberto & Guido Miragoli (Cientotreintaº) and Ginés J. Nicolás (Niko). Four projects that define a way of understanding an essential artisan trade. Four bakeries. Four concepts. Each with a unique and personal philosophy, adding knowledge and showcasing excellence. All presented across 180 pages and more than 150 photographs. A total of 50 unpublished creations and more than 150 preparations.

From Tomeu Arbona's Mallorcan recipes to Felipe de Santa Cruz's pastries, Alberto Miragoli's breads, and Niko's individual desserts. Without a doubt, cross-sections of all pieces are included. All this and much more in PastryRevolution 74. Furthermore, enriching in-depth interviews are included that, beyond their professional profile, offer a personal portrait of each author; revealing their hobbies, daily lives, and dreams. True to its principles as always, PASTRY offers more than ever.

- Sweet dough empanada with lamb

- Meat empanada with peas

- Cocarrois

- Vegetable coca

- Sobrasada piglets with honey

- Superior gató

- Potato ensaïmada

- 'Rome Beauty Apple' cake

- Coconuts

- Potato coca

- Spirale aux pommes

- Cruffin 2.0

- Flan parisien

- Gianduja 3.0

- Corbeille aux fruits

- Pain suïsse chocolat

- Planet pecan et chocolat

- Yuzu, fraise et basil

- Fleur de fraise

- Canelé

- Éclair de café

- Croissant

- Pain au chocolat

- Kouign amann

- Banana Danish

- Spinach and ricotta pain suisse

- Monkey bread

- Cheesecake with tonka bean

- Semi-wholemeal loaf scone

- Country loaf

- Cronos origin

- Cronos future

- Pistachio, orange, and orange blossom Breton shortbread

- Éclosion vert

- Mamajuana

- Hazel

- Yuzu

- Asian cheesecake

- Origami crane

- Mango and orange tablet

- Dark and milk chocolate tablet, Macadamia nut, and coffee

- Matcha tea and yogurt tablet