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.
ENEKO ATXA (3 MICHELIN STARS, AZURMENDI): There’s no denying the acknowledgement, affection and admiration I feel for the publications produced by Montagud Editores, and it’s a great privilege to now have a comprehensive and essential work that reflects what those of us love about the world of pastry and bread making.
JORDI ROCA (3 MICHELIN STARS, EL CELLER DE CAN ROCA): I’m proud to have written a foreword for this publication. 14 years ago Ferran Adrià. said that “Apicius was the notary of contemporary cuisine”. Well, with all due respect, I’m going to paraphrase his words for this magazine: “Melba is the necessary notary for lovers of pastries, bread and sweet cuisine.”