Dulcypas 518 - I/2026

DPAS enters a new visual and editorial stage, celebrating the beauty of contemporary pastry and everything that surrounds it.
It’s not about the photo for the photo’s sake, nor the recipe for the recipe’s. Behind every creation lies an experience, a concept, and a mastery of technique. This is the story that comes to life in the magazine’s redesigned pages.

Chocolate creativity is reaching new heights thanks to professionals like Andrey Dubovik and Anthony Hart. Artisan bread and pastry shine through the work of talents such as Roger Vilardosa and Eric Ortuño, while ever-evolving projects — Canal, A Mà by Paco Pérez, Targarona, or Black Cake by Guillermo Martínez — show that running a successful artisanal business is more possible than ever.

Tradition and innovation coexist on every page: from the expertise of Pepe Ysla and Georgina Aspa to new formats, techniques, and finishes in bread, chocolate, and display desserts.

A new chapter, the same spirit.
Relax, take it in, and enjoy content that goes beyond technique to tell stories, inspire perspectives, and celebrate artisan excellence. We’ve changed. You deserve it.