Seven Masters of Modern Spanish Patisserie /
Siete Maestros de la Pastelería Moderna Española
They are seven of Spain’s champions. But they are more than that. They are seven grand professionals who, in their careers, have not stopped evolving and who are the protagonists in Spanish patisserie. Seven personalities, seven different styles, seven ways of understanding this work. Seven winners who have worked hard to achieve their success. And for those who are starting to take their first steps in this sweet adventure, they are seven role models to look up to. They are definitely seven great masters in Spain’s modern patisserie.
Paco Torreblanca is the origin, the beginning, and without a doubt ahead of his time. He is the father of modern patisserie in this country and one of the most respected names in the whole world.
Oriol Balaguer is art patisserie. He is a collector and designer’s patisserie in Barcelona, Madrid, Tokyo y Riyadh.
Jordi Pujol is practicality, functionality, the value of order and simplicity. His is a patisserie of architecture, rationality, and the straight line.
Ramon Morató is chocolate’s theory and practice. He is didactic and is patisserie’s wise common thread. He is knowledge.
Carles Mampel is the total chef, both in sweet and savory recipes. He is instinct, spontaneous creativity, and the spark.
Miguel Sierra is renovation within renovation. He is conceptual patisserie, of fusion with the environment and of an eternal search.
And Jacob Torreblanca is the future continuity of the initial path. He is love for the trade, permanent apprenticeship and a will for constant improvement.