¡Al MENOR PRECIO DEL MERCADO GARANTIZADO!

Contents (en inglés)

• christophe adam, the wildest flashes 
• jerome landrieu, hard work as the best strategy 
• patrice demers, ‘everyday we’re trying to push our limits’ 
• darren purchese, an exclusive and extravagant dessert night 
• leonardo di carlo, olive oil in doughs 
• jordi bordas, strong, lightweight and calculated, pâtisserie B•Concept 
• yves scherrer, practical and emotional 
• pierre françois roelofs, patisserie out of a tube 
• hiroyuki emori, nothing impossible with ice cream 
• antony prunet, play it sweet 
• pascal caffet, worshipping taste 
• motohiro inaba & rio asano, chicks take wagashi to the world 
• daniel texter, adaptation instinct 
• ernst knam, becoming bored is impossible 
• enric rovira, 20 years reinventing chocolate 
• ramon morató, sensorial bonbons 
• oriol balaguer, caught between rigor and creative freedom 
• raúl bernal, where is the corn? 
• olivier fernández and saray ruiz, the haunted forest 
• josep maria ribé, inside and outside 
• carles mampel, constant metamorphosis 
• miquel guarro, squeezing out creativity 
• tidbits 
• scott green, the life of a contestant of high-level competitions 
• jürgen koens, pastryclub, a future multi-space 
• the french pastry school reaches its 20th anniversary 

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