69 unpublished creations
292 preparations
225 photographs
21 x 24 cm
228 pages
Printing: offset
Throughout the pages of this edition on the sweet world of Hofmann, creations that explore every corner of their universe are detailed. The recipes are classified into seven categories: pastries, individual treats, chocolates, afternoon snacks, restaurant desserts, petits fours, and bread. They range from individual pastries like the 'Volcanic' to flaky pastries like the 'Mango and Vanilla Knot,' including desserts served in the restaurant such as their version of carrot cake, and even very special breads like the one they make with black sesame and soy. The complete sweet universe of Hofmann, in all its detail.
The legacy of Mey Hofmann It doesn't fit within the walls of the cooking school that bears her name. In 1983, when the doors of the premises where she founded it first opened, this young Catalan woman's intentions were already clear and forward-looking: to become a benchmark for culinary education for cooking enthusiasts of all levels and from all over the world. The restaurant, which was born alongside the school, is currently located in the Sant Gervasi-Galvany neighborhood and still retains the shine of the Michelin star it received in 2004. The Hofmann universe continued to expand, and in 2008 Mey fulfilled another of her great dreams by opening a pastry shop, with the clear objective of offering artisanal products, a carefully selected range of ingredients, and elegant attention to detail. The Hofmann story is an important chapter in Spanish culinary education, one that continues to be written. In addition to the school, the restaurant, and the pastry shop, a multidisciplinary training space on Via Laietana was added two years ago.
Since 2016 Silvia Hofmann Silvia leads the group alongside a team she has steadily built since her arrival. Just a few months shy of celebrating the school's 40th anniversary in 2023, Silvia continues to champion the culinary values instilled in her by her mother. An innovative and forward-thinking vision that remains relevant today; a cuisine built on meticulous details and designed to be shared in every way. Beyond the school and the restaurant, Silvia has also put her personal stamp on the pastry shop, which inevitably attracts the attention and delights of those with a sweet tooth. Bathed in a delicate turquoise blue, it has become the ultimate expression of the smallest details. The design, the décor, the corporate image, the packaging, and her signature creations are all a clear statement of the brand's intent; the latter being the work of renowned pastry chef Miquel Guarro, who has successfully managed the entire group's pastry shop since 2019.
Vision, passion and team talent: Miquel Guarro, Pol Marginedas, Jesús Fuentes, Malena Sánchez, Josep Esturi, David Kohler, Martin de Luca, Gabi Martín and Rodrigo Fontana. Miquel's career began at just 16 years old, when he decided to train at the Barcelona Pastry Guild School. His vision of the craft emphasizes technique as the primary tool for achieving a goal, places flavor at the heart of everything, and points to seasoning as a skill most pastry chefs still need to master. He leads a close-knit team of 32 talented and enthusiastic individuals. In the shop, Pol Marginedas is in charge of production. His position is strategic, and his knowledge is irreplaceable. Jesús Fuentes, responsible for the pastry section, is as tenacious as dough, an example of passion and respect for the profession. Malena Sánchez, who runs the pastry section, is, according to Miquel, "the boss" who maintains the balance and ensures that ideas become reality. And, Josep Esturi, with joy and drive, works on his proposals from the freedom of the restaurant, in harmony with the rest of the team and with the help of teachers such as David Kohler, Martin de Luca, Gabi Martín and Rodrigo Fontana.
