Melba #2 Pastry Magazine

 Our wish is not merely to showcase brilliant work and photography that reflects these creations. We also endeavor 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.

• 8.25" length x 9.5" width x 0.5" height.
• 360 pages.
• Paper.
• Each.