Congratulations to Montagud Editores. It’s a great pleasure for me to write these words to our readers and, by extension, friends. On 15 October this publishing company celebrated its 110th birthday. Throughout the more than one century that has passed, the company’s philosophy has always been to offer lovers of gastronomy, pastries and bread the best service, from an editorial standpoint.
Our publications have always aimed to offer you, our dear friends, the best content so that, above all, you can put it into practice in your businesses. Our wish is not merely to showcase brilliant work and photography that reflects these creations. We also endeavour to enable the ideas we present to leave the paper and enter you mind so that you can apply them to your pastry and bread making or to your restaurant.
Today it’s an honour for me to write these words to introduce Melba, a publication that has come to life thanks to all that we have learnt. Melba was the last dessert that Ferran Adrià served at elBulli during that sweltering month in July 2011. It’s obviously a statement of intent. We seek excitement, in the knowledge that taking risks and having fun are part of this. As of this moment, you can enjoy 360 pages of a magazine that focuses essentially on presenting you with the work of the world’s best bakers, pastry chefs and creators of desserts.
My hope is that you find this first issue to your liking and that you will continue to trust in a publication that was created out of passion and humility. We at Montagud Editores have a clear mission: to make our modest contribution for the advancement of pastry and bread making and sweet cuisine. Long live gastronomy and long live paper! We hope you enjoy reading it as much we did cooking it up.