Dulcypas 514 - III/2025

Pastry and bakery are culinary arts just as gastronomic as cuisine itself. In this issue, we highlight professionals who move beyond the conventional workshop to propose fresh and stimulating ideas in the worlds of hospitality, fine dining, and even curated dessert menus.

Carito Lourenço designs a dessert for every context, while Maite Otegui explores a four-part concept featuring a dessert menu crafted exclusively for the after-dinner moment. From pastry rooted in deep respect for tradition, we present bold reinterpretations of cocas, rolls, cheesecakes, and the eye-catching Chocolate Dubai bars that have earned Jhonatan González the cover of this issue.

The entrepreneurial drive of bakers such as Mariana de Moura and Javier Quintana brings the pages to life with the aroma of outstanding bread. Tradition is reimagined through the expert hands of Ascaso, while the fusion of youth and talent shines through the stylistic work of students from the EPGB Master’s in Haute Pastry.

Don’t miss the fresh perspective of Jairo Vincelle’s pastry in Jaca, the impulse-buy chocolates of Luis Paracuellos in Zaragoza, or the award-winning cocas and other creations by Oriol Carrió.