PASTRY 75. Daniel Álvarez, Coush Armo, Ester Roelas (ebook)

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 contributing to Spain's undisputed appeal in the pastry and bakery world. PastryRevolution, “la Pastry,” quarterly publishes four patisseries and/or bakeries with a unique and personal philosophy, offering a tour of the most outstanding establishments in the national pastry scene. The workshops featured in this Notebook cover the entire Spanish sweet spectrum. It includes great figures and rising stars, world-renowned workshops, and emerging projects.

In this new edition of PASTRY, contemporary pastry unfolds as a constantly evolving territory, where technique, sensibility, and narrative converge to redefine the limits of sweets. Three essential voices take center stage in this issue: Daniel Álvarez, Coush Armó, and Ester Roelas. From different but complementary approaches, each one traces 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 Armó introduces a bold perspective, where aesthetics and creative risk become tools to break established codes. For her part, 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 last in memory. An invitation to understand sweets as a language.