{"product_id":"pastryrevolution-12","title":"PastryRevolution #12","description":"\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eAlejandro Montes.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “It’s Pastry Time.”\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Strawberry \u0026amp; cream cake 2.0.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Framboise tart.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pistachio-cherry cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Jijona cake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePaco \u0026amp; Jacob Torreblanca.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Moon Coffee anise tart.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Desert flower cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eWorld Chocolate Masters\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - PEPE ISLA: Bombón. Bun Ki. Pepe Isla. Cake.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- ABRAHAM BALAGUER: Terra Cake. Foc Bonbon. Air Croissant.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - ANDRÉS MORENO: Mosaic. Floripondio. Malaga Bombón.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eAntonio Montalto.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Violet.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Almond cube, lemon and oil.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eMilena Vallejos.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate cake with pisco syrup, truffle and physalis jam.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cake with orange-flavored condensed milk filling, lucuma, marzipan and gratinéed meringue.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Pancake cake, chantilly cream, vanilla-scented pastry cream, raspberry jam and dulce de leche.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003ePassover\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Between tradition and modernity.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eXevi Ramon.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - “Every loaf of bread should have a story.”\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cereal bread with prunes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Baker's coca.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eBeatriz Echeverría \u0026amp; Susana Gaona.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Babette's Oven. Passion for bread.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - 100% rye bread with chocolate.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eRamón Maciá.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Better Pan: Generation Panarra.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Bread with oat flakes.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Kamut and rye bread with blueberries.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Wheat bread with natural sourdough.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eAngel Ortiz.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Bread Workshop for 157 bakeries in Barcelona.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - A space for the development of bread culture.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The “bread workshop”, a new concept.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Assorted seaweed bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rye loaf.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Butter brioche.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eRafael Arnal.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Rafa Arnal, the young baker from Valencia who maintains his grandfather's sourdough starter.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Sobrasada bread.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Time for torrijas (Spanish-style French toast).\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\n\n \u003cu\u003eJordi Butrón \u0026amp; Xano Saguer.\u003c\/u\u003e\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Espai Sucre.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Goat cheesecake with raspberry, red pepper and ginger.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Apple-vinegar sorbet with calvados and green anise.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJesus Sanchez.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Chocolate, yogurt and cardamom cobblestone.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Carrot, yogurt and mandarin orange.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Citricum.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Indian dessert.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eMarcos Morán.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - French toast with rice pudding ice cream.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Roasting.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Burnt rice pudding.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Cheesecake.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eKiko Moya.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - In the spirit of a brioche, yeasts, butter and citrus peels.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Supermousse.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eJesús Escalera \u0026amp; Fernanda Covarrubias.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - The Dessert Shop.\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Black tear.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen pond.\u003cbr\u003e\n\n\u003c\/div\u003e\n\n \u003cdiv align=\"justify\"\u003e- Flower cone (small bites).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Smile (tribute to Jordi Roca).\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e\u003cu\u003e\u003cbr\u003e\u003c\/u\u003e\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e \u003cu\u003eFernando Sáenz. Eneko Atxa.\u003c\/u\u003e\n\u003c\/div\u003e\n\n\u003cdiv align=\"justify\"\u003e - Frozen dressings.\u003c\/div\u003e","brand":"Librería Gastronómica","offers":[{"title":"Default Title","offer_id":49210334249292,"sku":"RPR12","price":36.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0865\/5700\/0012\/files\/PASTRY12.png?v=1778001141","url":"https:\/\/montagud.com\/en\/products\/pastryrevolution-12","provider":"Montagud","version":"1.0","type":"link"}