You'll find panettone specialists like Jose Romero and the Spanish Panettone World Cup team, Adrián Ruiz's themed pastries and the best yema nougat in the country, signed by Toni Roig and explained in great detail in the pages of the magazine.
Jean Sivieude's trunk of neulas, but also in the tasty trunks and nougats of Isaac García and Jordi Farrés. Great temples of sweets and masses, some with a long history such as La Colmena and Forn Elias, others newly created but equally promising such as La Madeleine By Ferrieres, or Luciano García. The most detailed and technical step-by-step instructions for doughs such as Suissie bread, the bases for making the best roscón, and many other interesting doughs. The sweet snacks linked to the Mayan culture of Ronald García and the most technological pastry of Carles Mampel.
Remember 28ºC, Jose Romero / Por un panettone rico, tierno, duradero... y comprensible
Albert Roca / Estudiando el roscón
Adrián Ruiz / Navidad hojaldrada
Jean Sivieude / Oda a las neulas
Toni Roig / Simplemente inimitable
Jordi Farrés / El quinto sentido
Isaac García / Sabores seguros, camino personal
Felipe de Santa Cruz / Proselitismo de la excelencia
Carles Mampel / Bye bye mousse
Luciano García / La belleza de lo simple en un entorno incomparable
Ronald García / La cultura maya se hace pastel
Enric Badia / Internacional de barrio
Espaisucre / La guinda del curso anual de pastelería
Brígida Villanueva / Un bocado lleno de reminiscencias
I Campeonato Mundial de Panettone por Equipos / Italia reina, España brilla
El irresistible encanto de un bombón (x3)
El Mondial du Pain castiga a España
Nadal al Gremi
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