Sold out
PastryRevolution #11
PastryRevolution #11
Regular price
36,50 €
Sale price
36,50 €
Regular price
Tax included.
Out of stock
Descripción
Descripción
BAKERY
Denise Theurel Thomas. Irving Quiroz.
- Mezcal macaron.
- Rice pudding, coffee and vanilla dessert.
- Mole macaron.
- Piloncillo shortbreads.
Mao Montiel.
- “The sweet revolution will arrive in 2015.”
- Broken egg.
- Citrus basil bonbon.
- Earl Grey tea bonbon.
- Fried garlic praline bonbon.
Chad Robertson.
- Chamomile and kamut shortbread cookies.
- Apple and walnut pie.
- Sablé 50/50.
- Rye cookies with chocolate and salt.
Gurkan Kilinc.
- Pistachio, lychee and raspberry.
- Hazelnut explosion.
- Chocolate, passion fruit and salted caramel.
Youlin Ly.
- 'Angel Cake': The Japanese-inspired cake by Ciel.
BAKERY
Pablo Conesa. Rebeca Ruiz.
- Stone-ground wheat sourdough bread.
- Spelt bread with organic honey.
- Organic wholemeal rye bread with seeds, malt and rye sourdough.
Mikel Galparsoro.
- Galparsoro Okindegia: 77 years of history in San Sebastián.
- My vision of the bakery.
- My business concept.
- Oat bread / Olo ogia.
- Traditional French bread baked in a bake (24 h).
- Low QF solid levain barley bread.
- Melilla or the border of diversity.
- Bread of all flavors.
- Pita bread.
Angel J. Rodriguez.
- La Tahona de Sotillo: the bread that Ávila deserves.
- My honest opinion...
- Galician bun with olives.
- Puff pastry bar.
- Autumn bread.
- Vicenta's Threads.
Katsuei Shiga.
- French bread in Tokyo... better than in Paris.
- Interview.
- Rustic bread made with pure wheat flour.
- Rye bread with fermented dough.
- Rye bread with walnuts.
- Country bread, baked with poolish.
SWEET KITCHEN
Antonio Bachour.
- “This profession cannot be understood without passion.”
- Goat cheese soup with beetroot sponge.
- Mango and basil vacherin.
Mario Sandoval.
- Bergamot macaron.
- Piña colada.
Roger Van Damme.
- Celebration.
- Panna cotta with drops of strawberry coulis, mint and white chocolate.
- Strawberry tub with basil ice cream and yogurt sauce.
Jordi Cruz.
- Goat's milk, curdled and infused with cocoa, caramelized honey, vanilla and toasted pine nuts.
- Smoky earths, banana, coffee, cocoa, vanilla and bourbon.
Xanty Elias.
- The ages of wine.
- The poor man's French toast.
- Chocolate, citrus, coconut and mint.
Régis Marcon.
- Banana skewer with morels seasoned with balsamic vinegar.
- Chestnut tarts.
Miquel Guarro.
- Hazelnuts on the tree.
Ben Shewry.
- Attica or the desserts of the best restaurant in Australia.
Fernando Sáenz.
- Uses of the technique in Ice Cream Parlor.
- Excellence in the ice cream making process.
FOODSTYLE
- Noelia Zaragoza is the Lavazza national barista champion.
- Intersicop 2015 brings together bakeries and pastry shops from across Spain.
- Josep Maria Rodríguez and Jordi Morera, awarded as the best young artisans of Catalonia.
- Aponiente in Spain and Belcanto in Portugal, the 2 new two Michelin stars for 2015.
- Five new Repsol three-sun awards for Spain and one in Portugal.
- Rocambolesc ice cream parlor opens a new location in Madrid.
- Emotional presentation of the book and video 'Sweetology'.
- Francis Paniego presents 'El Portal del Echaurren' to the public
Couldn't load pickup availability
Delivery time
Delivery time
Fast and secure shipping
We offer worldwide shipping. Orders are always calculated in business days:
- Peninsula and Balearic Islands: 24 - 48 hours.
- Europe and Canary Islands: 5 - 6 days.
- Rest of the world: 8 - 9 days (subject to customs clearance times).
Once your order has been shipped, you will receive a confirmation email with a tracking link so you can locate it at all times.
Recently Viewed
