PASTRY 75. Daniel Álvarez, Coush Armo, Ester Roelas

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 pastry and bakery appeal that Spain generates globally. PastryRevolution, "the Pastry," quarterly publishes four pastry shops and/or bakeries with a unique and personal philosophy, offering a tour of the most outstanding national pastry scene. The workshops included in this Notebook cover the entire Spanish sweet spectrum. It features great figures and young promises, world-renowned workshops, and emerging projects.

In this new edition of PASTRY, contemporary pastry unfolds as a constantly evolving territory, where technique, sensitivity, and narrative converge to redefine the limits of sweets. Three essential voices star in this issue: Daniel Álvarez, Coush Armó, and Ester Roelas. From distinct yet complementary approaches, each one carves their own path that dialogues with technical precision, creative identity, and emotion as the central axis.

Daniel Álvarez explores the balance between purity and complexity, taking pastry to a realm where each creation responds to a refined and contemporary logic. Coush Armo introduces a bold perspective, where aesthetics and creative risk become tools to break established codes. Meanwhile, Ester Roelas builds a delicate and deeply personal discourse, where subtlety and detail elevate the sensory experience. Through their creations, processes, and reflections, this edition offers a broad reading of current pastry: a discipline that is no longer measured solely by technique, but by the ability to move, to tell a story, and to endure in memory. An invitation to understand sweetness as a language.