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the Chocolate

Xocolata The Museum of Barcelona organizes the fourth edition of the Photography Competition dedicated to chocolate. This year's theme is Xocolata i Festa (Chocolate and Fiesta).

The winning entry will win a weekend in Ibiza in full board.

Participants must be aged 18 or over and resident in Spain. The deadline for submission of photographs is from 7 February to April 5, 2011 (inclusive) to which they must submit the documentation requested in the Terms.

Each participant may submit a maximum of 2 works must be sent to museu@pastisseria.cat JPG

and not exceed 2MB in size.

The selection of finalists and venecedoras be exhibited at the Museum website and its Facebook page.

Bases http://pastisseria.cat/

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Osakidetza INSIDE: 24 - BILBAO





Coffee: the House, which dates from 1926, is located in urban and commercial center of Bilbao, in the Plaza Circular.
Apart from being a friendly meeting place and meeting in the same develop large number of cultural events and social.
Live music on many occasions encouraged the talks of the regulars.
Here were founded "The Society of Gargantua" and "The Academy of the Pig" (Txarriduna).
lamps roofs of art nouveau "come from the remodeling of the Theater Lope de Vega in Seville.

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FARM CAFE INSIDE: 23 - PASTRY ARRESE





The bakeries in Bilbao is a rich and varied world. One of the oldest and operating since 1852 is to Arrese. Installed in the Gran Via Bilbao, facing the council, walking to their windows, it is inevitable look askance at such a complete collection of sweet temptations. There are cakes specifically
Bilbao, as "Carolina" or "rice cake", and Christmas will never forget the nougat Sokanusko typical Basque range.
Among its specialties are widely and deservedly known varieties of truffles and cakes "Russians."
Pleasure.

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Call the "Best Master Artisan Confectioner in Spain 2011"

The regulations that will govern the next competition MMAPE'11 to be held under the Fair INTERSICOP, the next 24 to 25 March 2011 in the Parque Ferial Juan Carlos I (Madrid) is available in PDF j.antoja @ montagud.com
or directly to:
CEEAP
Glacier Avenue de la Condesa, 13. Dpchos 17-18 -
28035 Madrid Tel: 915532900 - Fax: 915532909 - c eeap@yahoo.es

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At your service ...

This Blog English confectionery is available to all our subscribers , advertisers and friends to post their news and current feedback. To do so send an email to: j.antoja @ montagud.com
Moreover we are working to inform and the new website of The English Confectionery, hoping that at the beginning of 2011 is already operational. While you can check our books of pastry, baking and cooking in general in the STORE section of our website: http://www.montagud.com
Many thanks.

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Award for Vienna Patisserie Pastry

Golmajo Company Ltd. or what is the same, Vienna Bakery, has been awarded a second prize of National Commerce Awards in the category of small business. Welcome is for a family of entrepreneurs who, from his place of Chile Street, 12 in the capital has managed to modernize and expand a traditional business to make it a reference pastry making Rioja.

(Photo LaRioja.com)

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Logroño the first reference channel features of this new product: "The TROT" Dols

Eat the Art is a project created by Lluís Estrada Canal in 2003, was born with will be a meeting point between the pastry and the arts, encouraging the exchange of techniques and ideas in creating ephemeral works such how are the sculptures in chocolate pieces.

Based on a project for four issues, was reflected in exhibitions of pieces of chocolate created by artists such as Albert Vidal , Miguel Olivares , Anna Caubet , Mar Vilallosana or Dàmaris Ceres and the result of collaboration with Xavier Dols and Pastry Canal, this Christmas Eat the Art Takes Shape chocolate nougat.

A special nougat. A nougat candy inspired by the shapes of the sculpture of TROT Xavier Dols and made with milk chocolate, creamy caramel and hazelnuts. Tastes strongly associated with Christmas to taste them and share them with family and friends.

This nougat (16 €) is the starting point of a new product line Eat the Pastry Art the Canal will, in the near future, move forward, keeping the search synergies with artists from different disciplines.

Information: C / Muntaner, 566. Phone: 93 417 10 53 C / Calvet 15. Tel 93 209 59 17 Barcelona mailto: info @ channel . is http://www.canal.es

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Leyla Xavier Ruiz joins Alejandro del Toro to offer its customers a unique Christmas nougat Gin Tonic


The young pastry Leyla Ruiz, creator of the chocolate-flavored sweet wine and paella will be partnering with Alejandro del Toro for a special on restaurant diners Valencian chef on Christmas Day. The idea is to give to customers to celebrate the family meal of the day 25 in the establishment of Amadeus of Savoy, 15 with a tasting of one of the novelties of the pastry that has not yet been presented to the public: the nougat Gin Tonic

The baker, who represented the community of Valencia in the National Competition for Young Pastry (CANJOP) has developed an innovative product marked by the Valencian roots of both protagonists. This is the first time that Ruiz and del Toro join culinary skills: following the menu that the chef has prepared cabañal, customers will be offered with a sample of the original product.

Bonrepòs The natural pastry has been a great professional recognition and media in recent days because of his recent creations, which also introduced the Valencian chocolates "Desserts of the World", creating a cake each of the rivals of the English team in the country with typical ingredients mixed original form (Souffle Cheesecake with cranberry sauce Switzerland, coconut custard and caramel and chocolate mousse Honduras black and dulce de leche by Chile).

In the January-February edition of the English confectionery offer a comprehensive report on Leyla and working with photos and recipes .

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The Lights Kings Roscón Barcelona

For the second consecutive year in some streets of Barcelona we have seen Roscón of Reyes as the ornament on the Christmas lights typical. When the decorations on many streets lights are just that, bright decorations that could equally well be placed at carnivals, is appreciated that in some streets still might be reasons relating to the Christmas, New Year and Epiphany. So the Kings Roscón is present in some streets cone ornament is good news for bakers Barcelona. We wonder whether in other English cities and towns have also been placed confectioners reasons the Christmas decorations ...

While our congratulations to those who opted for these references to traditional festivals.

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Five cookbooks and Editors Montagud bakery in the top 50

The Sunday edition of El Mundo Magazine, has asked 50 chefs, entrepreneurs, institutions and food journalists for their reference cookbooks and the result is published in three pages. In the vote displayed books like Simona Ortega, the most voted, and some that are impossible to find. Comment as a curiosity even quoted the recipe of Section Women (reissued in 1998) or the "Index Culinary 1915, being also elected classics like" El Bulli, the sabordel Mediterranean, along with other foreign language.

For Publishers Montagud is a satisfaction among the chosen features five titles: "vacuum cooking" Joan Roca and Salvador Bruguès, "Fun Sweets " by Yann Duytsche, "Cooking For dessert " Oriol Balaguer, " Dani Garcia. Technical and Contrasts "Dani Garcia and the book + web " Quique Dacosta " Quique Dacosta.

These books, now in our shop , have been translated into several languages \u200b\u200band also some fragments can be purchased by buying BITS.

thank all our customers and friends who have chosen the title as the world's attention bestowed on us in our daily work in the wider world of gastronomy XXI Century.