Insights 2017. A talk with Paco and Jacob Torreblanca

Paco Torreblanca, alongside his son, Jacob, have been and still lead one of the cardinal points of modern pastry. With his personal style connected with contemporary Spanish art or with Japanese culture and gastronomy, he has developed an influential career. At key moments in recent pastry history his work has served to advance the palette of flavors conceived for sweet gastronomy, in the diversification of formats and in many other matters. Today, in addition to his two shops and the great success of his panettone, whose sales online and to third parties reach surprising figures, he has as a banner a school from which he teaches courses of three and six months to small groups. A school with a high standard of exigency and that is also about to have a second location in Beijing.

In our most current look to this temple of contemporary pastry we are surprised in the search for new presentations from old molds that are manipulated in an unconventional way, for example by putting them vertically.

Entrevista a Jacob y Paco Torreblanca, Insights 2017 (English subtitles) from grupo vilbo on Vimeo.

You will find at So Good #17 these three creations including recipes: