Pastry 71
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Recently rebranded and redesigned, Pastry is the sister publication to Apicius, offering the same thoughtful, visually striking approach—this time focused on the world of contemporary pastry. Published quarterly in Spain and now sharing the same elegant trim size (8.25" x 11.75"), Pastry highlights the techniques, ideas, and artistry shaping modern desserts and baked goods.
Each issue features profiles of leading pastry chefs, sleek presentation photography, and detailed recipes—making it an essential source of inspiration and insight for professionals and serious enthusiasts alike. Though the magazine is published in Spanish only, its visual clarity and structured format make it highly accessible to non-Spanish speakers familiar with pastry work.
The featured chefs are:
- Marta, Antonio, and Laura García of Panem in Madrid
- Oswaldo Brito of Pa de Kilo in Barcelona
- Alejandro García of Umiko Bake in Madrid
- Sergi Vela, pastry chef and instructor in Barcelona
Paperback. Color photographs throughout. In Spanish.
