PastryRevolution #12
PastryRevolution #12
Regular price
36,50 €
Sale price
36,50 €
Regular price
Tax included.
Descripción
Descripción
Alejandro Montes.
- “It’s Pastry Time.”
- Strawberry & cream cake 2.0.
- Framboise tart.
- Pistachio-cherry cake.
- Jijona cake.
Paco & Jacob Torreblanca.
- Moon Coffee anise tart.
- Desert flower cake.
World Chocolate Masters
- PEPE ISLA: Bombón. Bun Ki. Pepe Isla. Cake.
- ABRAHAM BALAGUER: Terra Cake. Foc Bonbon. Air Croissant.
- ANDRÉS MORENO: Mosaic. Floripondio. Malaga Bombón.
Antonio Montalto.
- Violet.
- Almond cube, lemon and oil.
Milena Vallejos.
- Chocolate cake with pisco syrup, truffle and physalis jam.
- Cake with orange-flavored condensed milk filling, lucuma, marzipan and gratinéed meringue.
- Pancake cake, chantilly cream, vanilla-scented pastry cream, raspberry jam and dulce de leche.
Passover
- Between tradition and modernity.
Xevi Ramon.
- “Every loaf of bread should have a story.”
- Cereal bread with prunes.
- Baker's coca.
Beatriz Echeverría & Susana Gaona.
- Babette's Oven. Passion for bread.
- 100% rye bread with chocolate.
Ramón Maciá.
- Better Pan: Generation Panarra.
- Bread with oat flakes.
- Kamut and rye bread with blueberries.
- Wheat bread with natural sourdough.
Angel Ortiz.
- Bread Workshop for 157 bakeries in Barcelona.
- A space for the development of bread culture.
- The “bread workshop”, a new concept.
- Assorted seaweed bread.
- Rye loaf.
- Butter brioche.
Rafael Arnal.
- Rafa Arnal, the young baker from Valencia who maintains his grandfather's sourdough starter.
- Sobrasada bread.
- Time for torrijas (Spanish-style French toast).
Jordi Butrón & Xano Saguer.
- Espai Sucre.
- Goat cheesecake with raspberry, red pepper and ginger.
- Apple-vinegar sorbet with calvados and green anise.
Jesus Sanchez.
- Chocolate, yogurt and cardamom cobblestone.
- Carrot, yogurt and mandarin orange.
- Citricum.
- Indian dessert.
Marcos Morán.
- French toast with rice pudding ice cream.
- Roasting.
- Burnt rice pudding.
- Cheesecake.
Kiko Moya.
- In the spirit of a brioche, yeasts, butter and citrus peels.
- Supermousse.
Jesús Escalera & Fernanda Covarrubias.
- The Dessert Shop.
- Black tear.
- Frozen pond.
- Flower cone (small bites).
- Smile (tribute to Jordi Roca).
Fernando Sáenz. Eneko Atxa.
- Frozen dressings.
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- Europe and Canary Islands: 5 - 6 days.
- Rest of the world: 8 - 9 days (subject to customs clearance times).
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