Daniel Álvarez takes an in-depth look at the main specialties of puff pastry doughs and brioche doughs.
From the croissant to the panettone, to the millefeuilles, the palmiers, the pain au chocolat, bostock, kouglof, king's cake, braids, savarin... A complete tour of universal doughs, always from an artisan perspective, with the aim of raising each product to an exceptional category and giving it a local touch with Mediterranean ingredients such as almond, orange or olive oil.
The book aims to become a reference manual for all lovers of baked goods. To do this, it is not limited to just being a recipe book. It strives to properly introduce each product, offering step-by-step instructions, and finding the technical keys to always achieve a good result.
More than 600 photos distributed in 250 pages and three large blocks of products make this book published in Spanish and English an unprecedented bakery treaty.
Daniel Álvarez Venzal: Born in Elche in 1969, Daniel comes from a family saga linked to pastry and bakery for several generations. His parents Daniel and Luisa are the ones who instilled in him a love for the trade and awakened his calling to it since he was very young. He owes them Dalua, the pastry shop he's been running with his sisters since 1998 and that has evolved into a place of reference of the best Spanish pastry, a member of Relais Desserts since 2016. His passion for pastry led him to train in different workshops in France and Spain, as well as to participate in numerous elite competitions, including the European and American championship in 2000, when he was proclaimed winner. His innovativeness and ability with baked goods have made him consultant, trainer and an ambassador of the Cacao Barry brand in Spain.
Imported from Spain
Bilingual in Spanish and English