Pastry&Anthropology EN - Compressed

Pastry
&
Anthropology
Ramon Morató
Fanny Parise
Pastry & Anthropology
This year we’ve all experienced the drastic changes caused by Although the post COVID-19 world will not be so different from
the pandemic that have impacted on our way of life, our work, the one preceding it, the virus has already shown us the first
and our behaviour. signs pointing towards new social trends.
To understand these changes, the trends that might as a
consequence become more pronounced, and to be better Although still very low key, these trends are nonetheless having
prepared to be able to support our chefs and their business an influence on our lives, turning the experience of shopping and
planning, Ramon Morató and his team have been working consumption on its head.
closely with Fanny Parise, an anthropologist who is an expert in
this field. We’re now going to present to you the results of this The co-creative and repetitive process proposed by Ramon
interesting project. Morato and Fanny Parise makes it possible to offer an
aspirational universe and recipes that serve as an example for
Anthropology is the science that strives to highlight the diversity exploring the new social problems that we’re all going to
of cultures through the prism of human unity. have to face.
It’s a discipline that decodes the present so as to see our reality

in a different way (the principle of decentring) and to provide us
with better projections for the future.
The current crisis is viewed as a rite of passage by
anthropologists, a transition towards new ways of living.
Understanding the impact of this phenomenon on our western
societies becomes a cultural necessity.
Understanding makes it possible to get one jump ahead. Getting
one jump ahead is a guarantee of survival (in human and social
terms, and also in business).
Ramon Morató Fanny Parise

Cacao Barry® Chef Anthropologist 3
Tomorrow: what will tomorrow’s pastry be like, and
what sort of societies will they serve?
Each dessert offered by a pastry (all the way from the one in To reduce the gap between the desired ideal of a "healthy" So what sort of society do
we want to create for our
a small village to the one in a big city location) has a symbolic diet and the reality of their day to day lives, the individual uses
weight, and its own history. In the same way as with language, psychosocial strategies to lighten their mental load and, by
culinary and confectionery habits can be linked to a vision of the extension, make their everyday life and food more enjoyable. tomorrow?
world. They are a part of the way that people see themselves In keeping with this logic, food has a moral interest: food
and their lives through a fundamental link between the choices and consumer behaviour are sanctioned by
The pastry, a mirror reflecting our society.
individual and the collective. The pastry even becomes a mirror, judgements linked to social, cultural, and religious norms.
The exceptional times that we are all living in has fuelled some
reflecting a society, and how lifestyles evolve within it. The moral status of certain foods sometimes undergoes massive
of the weak signals that have for several years been helping us to
changes, as is the case with sugar, which is in turn demonised
redesign the whole experience of buying and consuming pastries.
and lauded for its essential characteristic: its link with pleasure.
Across the board, certain food contradictions are becoming major
issues for this sector, linked to the new expectations of customers
Eating isn’t quite as simple and consumers. Let’s take a look at the most significant: the
as it seems...
aspiration to localism in the face of increasingly globalised food
To consume is to choose production, the appreciation of seasonal ingredients despite the
a product, a good,
attraction of exotic ingredients, the practicality/ quality duality,
the balance between tradition and new food ethics, the alliance
Eating is a symbolic act. The ‘principle of incorporation’ is
the belief that by incorporating what is eaten, certain of the
a mode of production, between pleasure and health, the experiential search that
qualities attributed to what has been consumed are assimilated. an economic model. extends to daily consumption, the diversity of supply through
the prism of the boom in mono-products, the democratisation of
Physiological need, social need, and symbolic need are all
home delivery in the face of an increase in the number of meals
intertwined. As result, no culture exists that does not set rules
consumed outside the home, etc.
and establish a normative framework centred around food.As C. This moralisation of eating and consumption may even reveal a
Lévi Strauss explained, food needs to be “not only good to eat, desire to moralise the economic system itself. Let's take a simple
but also good to think”. This social dimension of the consumer example, like buying some chocolate.
has an impact on the productive and commercial system of
every society. For C. Fischler, “if we do not eat everything that is In a shop, there are four different bars of chocolate: a bar
biologically edible it is because not everything that is biologically containing genetically modified fruit, an organic bar produced by
edible is culturally edible”: when we incorporate a food, we are fair trade agriculture, a bar produced in a country governed by a
by analogy incorporating the real or imaginary, positive or dictatorship, and a vegan and/or even a raw cocoa bar. Looking
negative qualities that we attribute to it. at all these options raises a question: is there such as thing as
a neutral bar of chocolate? Each of these products represents a
Today, the agrifood system produces more and more processed mode of production, an economic model and therefore also a
foods, out of tune with the “naturalness” that it aims to particular model of society.
guarantee and that is sought by the individual.
Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

The pastry of tomorrow
Faced with these upheavals that represent so many What sort of look do we want to give the pastry of
1. The domestic hub
Pragmatically, three key opportunities for innovation, we’ve been working hard on
building a consistency between these elements to (potentially)
tomorrow?
concepts allow us to
The crisis has established the home as the last social refuge, and What role should (or shouldn’t) the pastry play in the emer-
offer desirable universes for the future of the pastry.
has precipitated the democratisation of the new ways of doing gence of a new food ethics, and the increasing moralisation of
better understand the new things that make for a different type of society: teleworking, To do so we’ve turned to ethnofiction*, that is bringing into food and eating?
complexity that the pastry will home deliveries, a renewed interest in things that can be done at play a set of conjectures (technological, economic, political,
In our opinion, the pastry of tomorrow can only be imagined
have to face in order to adapt

home (DIY, sewing, etc.). ecological, and anthropological), together with speculation
through its capacity to remain at the heart of our social lives
The home becomes the focal point for social interaction, based on the cumulative knowledge of the human and
to these social changes:

(in terms of both the in-store experience and the eating of the
reconnecting with how things work in agricultural societies. social sciences.
product at home), reconnecting us through its anthropological
The ethnofiction*is presented as a narrative, and is shaped function of sharing and communion. Confectionery must not
by the development of concepts in the form of recipes. only be political or good for health, it must continue to be a sour-
2. The new brand nostalgia This creative act becomes a bridge between reality and ce of pleasure and happiness, both individual and collective.
Lockdown has given rise to new social aspirations, but can potential futures.
we really disconnect ourselves from the consumer society?
Here, the imaginary is exploited as a space that is conducive to
The current crisis seems to be the breeding ground for a new
the globalisation of inventions (technological and social, and in
relationship with consumption: one that is more ethical, more
processes, services, and marketing) and/ or to their circulation
solidarity-based, more respectful, and more ecological. Will
so that they become social innovations. In a sense it’s a way of
there really be change in the way we do things? Will our brand
showcasing the product in advance.
relationships change?
The future is unpredictable, but imagining it allows us to
look at our own reality in a different way, and to give a new
meaning to our actions, which will shape tomorrow.
3. The phygitalisation* and virtualisation of These proposals concerning the universe that we have carefully
the customer experience considered are articulated through the themes of sharing and
The rollout of numerous online solutions does not necessarily *commensality, of responsibility and sustainability, of health
make for a smoother customer experience; in fact it can and happiness to lead us to collectively reflect on tomorrow's
even make for a more complex one. Containment marks the food ethics.
beginning of a *phygitalisation of lifestyles, brands are now
moving into virtual universes, a symbol of the potential of a new
Golden Age of consumption.
Somewhere between the ideas of pleasure, commensality* and

the French art of living, the pastry needs to evolve at the same
pace as the surrounding society if it is to continue to be a part of
people's daily menu.
*Commensality: the practice of eating together with one or more other people.
*Phygitalistion: the merging of the physical with the digital in the shopping experience.
Sociofuge*: space that promotes social isolation, and in which the individual feels secure.

The great
pillars of each
universe
1 2 3 4
1. Slow Tomorrow’s The Universal The nutritious
Pastry domestic hub pastry Pastry
Pastries that are good to A pastry that becomes the A search for *commensality in A pastry that reconciles the
eat, but that are also and forerunner of a dialogue the face of the increase in the extremes: pleasure and health,
above all good at promoting between chef and customer. number of specific diets and the destructuring of meals,
an ultra-localism made That reflects the values of the growing individualisation and the conservation of the
possible by digital technology. both the establishment and of meals. By valuing difference tradition of the dessert. By
Welcome to the future, a future Transparency becomes the

watchword, thanks to the
the customer by personalising
each dessert, and creating a
as a positive identity marker,
the aim is to make ultra-
becoming the focal point at
the heart of the meal and
that is almost with us, and alliance between tradition perfect customer experience. personalisation compatible developing nutritional value,
that we must write together, and modernity. In search And one that adapts to with festive moments that are the pastry reflects a new
starting from now!

of consistency, the aim is to every occasion, and to all the shared with others (through image of those who don't
offer a pastry that will once different moments in our lives. different product formats: large like to compromise in their
again become a symbol of the size/ individual portions/ mix of daily lives.
identity of a particular place. different product ranges).

A pastry shop that returns
1 to become a symbol
of identity of a territory
Slow Pastry
A good bakery to eat, but above all good thinking about promotion of
ultra-localism, made possible through digital technology.
Transparency becomes the watchword, thanks to the alliance between tradition
and modernity. In search of coherence, the aim is to offer a bakery that returns
to become a symbol of identity of a territory.
Fanny Parise
Antropology Cacao Barry® LAB Ramon Morató Fanny Parise

With the paths we are now taking, if we dare to try and predict Summary
the future, we think that pastry looks set to undergo a complete
rethink given the unprecedented ecological, health and A new kind of pastry is coming, in which the most essential thing is,
political situation. of course, taste, but it will also be accompanied by values, health,
social responsibility and environmental responsibility through the
In the future, the products offered by the "Grands Maisons" of promotion of ultra-localism, possibly thanks to digital technology.
pastry may have to comply with new specifications, where the values
of anti-consumerism go hand in hand with an offering, In the selection of ingredients, decisions will have to be taken, local
production and distribution claiming to be ultra-localist. products will take precedence. But what will happen to products
that come from distant regions? The use of chocolate originating
The carbon footprint of a product on the market will therefore have from various tropical countries or yuzu, a citrus fruit from Japan?
to be as low as possible.
This means that seasonal products will be systematically incorpora- In these cases, to justify use of the product, it may have to be uni-
ted, like many chefs do already, into pastry. que or tell a different story and, naturally, be of the highest quality.
And just like the other products, it will have to arrive at the kitchen
Chefs may offer desserts that are more sustainable in terms of with values of respect for the planet and for the people who grow it,
health, but also for producers and the planet, making pastry chefs as well as a carbon footprint that is as sustainable as possible.
key players in the ecological and nutritional transition.
Ultimately, transparency will become a key word, as a result of the
marriage between the traditional and the modern. In a quest for
consistency, it is about offering pastry that is again transformed
into a symbol of territorial identity.
All of this means:
1 A change in the supply of ingredients (local, national,

zero-mile products, etc.)
2 Promotion of ultra-local (add value to the environment,

the nearby landscape, etc.)
3 Search for substitutes or alternatives when the carbon

footprint is too high
4 Revitalisation of the local economy (good for you, good

for your community)
5

Virtuous economy: the search for strategies in favour of
the well-being of workers and/or the environment for
products that have to be exported

01.
PETIT GÂTEAU
Local ingredients
Low carbon footprint impact
Transparency
INDIVIDUAL
Responsible economy
Proximity online shopping

272 Kcal per 100g
This is the first dessert of the four and the one that we have used as We flavoured the chocolate crème with fresh rosemary, which gives
a benchmark for developing the rest of the desserts associated with us grassy notes that help to round off the floral notes of the apricot,
the four pillars. orange and orange blossom water compote.
As an example, we decided to bring different textures to the classic
individual chocolate cake. To accentuate the local character of this Finally, for the chocolate mousse we used Saint-Domingue 70%
dessert, we combined a series of ingredients (fruits, herbs, nuts, etc.), Origin cocoa couverture chocolate, which is an intense but rounded
products from our region that claim to bring you closer to our land, couverture, with fruity and floral notes that combine very well with
the Mediterranean. the dessert's different ingredients. The cocoa beans used to create
In terms of the look, we have represented a hypothetical mathema- this unique chocolate are of 100% sustainable origin.
tical formula in which the different ingredients used can be seen:
SD referring to Santo Domingo 70% cocoa Origin chocolate, The dessert consists of:
almond and apricot.
Marcona Almond and Extra Virgin
In the combination of ingredients, we decided to include and show- Olive Oil financier
case fruit, making the percentage of fruit in the dessert very high,
Almond and cereal cris
tending towards a healthier pastry.
Specifically, we made a very fresh, low sugar compote from apricots Apricot, orange and orange
considering that we are developing this dessert in August and they blossom compote
Saint-Domingue 70% Origin chocolate
are in season. We added orange peel and Luca de Tena orange
blossom water, a hundred-year-old brand from Seville that extracts
and fresh rosemary crème
this water from fresh orange blossom.
For the cake, we opted for an almond financier, a traditional cake mousse
from the world of French pastry that we have "Mediterraneanised".
Marcona almond from Lleida
It is very high in almonds and the flavour and texture combine very (Catalunya)
well with our apricot. Specifically, we used Marcona almonds from
Ecological apricots from
the Lleida area. The butter in the recipe has been substituted with
Plà de Lleida (Catalunya)
Siurana Extra Virgin olive oil, the idea being to use a healthier fat
with fewer saturated acids. Extra Virgin olive oil
of the Siurana denomination,
Reus, Tarragona (Catalunya)
For the crisp, we used pure almond paste and cereals with no added
Orange blossom water Luca de Tena,
sugar to lower the sugar content of the almond crumble as much as
Sevilla (Andalucía)
possible.
Saint Domingue Origin couverture,
100% sustainably origin cocoa beans

Petit Gâteau Individual
Recipe makes approx. 40 units measuring 6.5 cm in diameter and 3.5 cm high
Almond and olive oil financier Chocolate and fresh rosemary crème *For every 1000 g of compote, add 5 g
200 g Ground almonds with skin 42 g Single cream of orange blossom and 10 g of gelatine
436 g Icing sugar 358 g Milk leaves.
160 g Plain flour 25 g Fresh rosemary Pour around 35 g of compote onto the
44 g Mixed-flower honey 40 g Sugar frozen chocolate crème discs.
430 g Egg whites 96 g Egg yolk
232 g Extra Virgin olive oil 2 g Gelatine leaves Saint-domingue origin chocolate
112 g Saint-Domingue 70% cocoa mousse
Mix the sugar and ground almonds dark couverture chocolate 250 g Milk
together, then add the previously sieved 40 g Cocoa liquor 100% 25 g Inverted sugar
flour. 250 g Saint-Domingue 70% cocoa
Add the honey and the egg whites, mixing Heat the single cream and milk to 90 ºC dark couverture chocolate
everything together. and infuse with the rosemary for 5 100 g Cocoa liquor 100%
Finally add the olive oil. minutes. 470 g Lightly whipped cream
Spread out on a tray with a rim 0.6 cm Filter and weigh the liquid, add milk until
high. you have 400 g of liquid. Bring the milk and the inverted sugar to
Bake at 180/190 ºC. Make a crème anglaise by heating the a simmer.
Set aside. infusion with the sugar. Pour the cocoa liquor onto the couverture
Stir and pour onto the egg yolks, ensure and emulsify.
Almond crumble correct pasteurisation and dissolve the Check the temperature and when
230 g Chilled butter gelatine leaves. everything is at around 40/45 ºC, combine
200 g Demerara sugar Gradually pour over the couverture, with the lightly whipped cream.
200 g Ground almonds with skin emulsify and pour around 10 g into 5.5 cm Assemble the cake immediately.
400 g Plain flour discs and freeze.
C/S Cocoa butter Mycryo®
Apricot, orange and orange blossom Assembly
Cut up the butter. compote Measure out a layer of chocolate mousse
Place all the ingredients in a food proces- 260 g Fresh apricots, diced in the bottom of the moulds.
sor fitted with the blade. 100 g Whole boiled orange sauce Place the fruit compote together with the
Blend until you have a sandy texture. 100 g Apricot purée chocolate crème.
Spread out on trays 60 x 40 cm and bake 100 g Sugar Continue assembling, layering mousse
at approximately 160 ºC. 40 g Honey with financier discs cut to 5.5 cm that
Once baked, sprinkle with Mycryo® when 4 g Pectin NH have been soaked in olive oil and finally
you take it out of the oven. the almond crisp.
Boil the whole oranges for at least an hour Put in the freezer and once frozen, spray
Almond crisp until the peel is well hydrated (change with a mixture of 70% Saint-Domingue
122 g Pure almond paste with skin the water approximately 5 times during Origin couverture chocolate and 30%
28 g Cocoa butter cooking). cocoa butter.
225 g Almond crumble Cut in half, remove the pips and pass Decorate.
75 g Cereal flakes through the meat mincer until you have a
thick sauce.
Mix the pure almond paste with the Weigh out the required weight of orange
melted cocoa butter. sauce and mix with the diced apricot, add
Add the rest of the chopped ingredients. the apricot purée.
Pour around 10 g into 5.5 cm rings and set Heat the sugar and combine with the
aside. pectin and the honey.
Boil for one minute, stop and set aside.

A pioneering bakery
of a dialogue between
2 the chef and the client
Customization A bakery that becomes the precursor of a dialogue between the chef and the client.
It reflects the values of both the establishment and the customer through personalization
of each dessert, a perfect experience for the customer. The bakery adapts to all
occasions and to the different moments of life.
Fanny Parise

The new generation of consumers are used to being able to All of this means:
customise the products they buy more and more and shop in a
much more instantaneous and digital way.
From the colours and shapes of phone cases, the strap of a Smart
watch or a pair of running shoes down to the very last detail of the 1 Maximum customisation
latest model of car.
In a best-selling cake shop, it may be the possibility of customising

your own dessert, one that you are buying for a celebration or
2 Dialogue with the chef to create a unique product, a
unique experience
perhaps to give a friend an experience through an interface.
3
The aim is to be able to establish dialogue between the pastry chef Do you have an idea? A dream? Together with the chef,
and the customer. you can make it a reality..
4
In addition, we imagine that in the future, travel outside of
the home in large cities will be kept to a minimum. Customers The product reflects and conveys the customer's values.
appreciate home deliveries more and more and very likely weekly/
monthly subscription packages too to have instant access to pastry
5
through technology.
The product has the customer's and the chef's signature.
Most large cake shops probably offer various home delivery services:
customised desserts for events, delivery every Sunday of a "surprise"
6
cake that takes into account the food intolerances and tastes of the
Bring luxury to the everyday so that customers
whole family, made with seasonal products, etc.
appropriate and make the pastry their own.
7
Summary
An increase in delivery services to the customer's home
It is about establishing dialogue that allows the consumer to make with a quick, instant and efficient service.
the product their own. The advantage of pastry is that this dialogue
8
can be mixed, can provide virtual solutions to facilitate part of the
New ways of encouraging customer loyalty through
experience but can also create real dialogue with the chef.
technology, creation of subscriptions, clubs, etc. inasmuch
The objective is to create a unique experience and provide people
as going to the cake shop is increasingly complicated in
who do not see pastry as something specific to them with an
their shopping routines.
alternative.
In this dialogue, the customer may have previously imagined a

classic creation from their past, or even the flavours or ingredients
of the dessert. The chef can provide advice and guidance to adapt
the recipes technically, depending on the seasons, food intolerances,
etc. The result is the creation of a product and a unique experience.

02.
ENTREMETS
Customisation
Customer / chef dialogue
Online shopping
Unique, own experience

285 Kcal per 100g
In this second example, we have used the little Slow pastry cake as The dessert consists of:
our reference, and we have started with the concept of somebody
who uses an interface to get in touch with a cake shop wanting to Hazelnut and Extra Virgin olive oil
give a friend a special dessert. financier
Hazelnut and cereal crisp
They are based in the area to the north of Barcelona so, like in the
first example, we have to work with products linked to the local Strawberry and Cabernet vinegar
landscape and culture. compote
Dark chocolate and black pepper crème
Because it is a dessert to be shared between two people, the custo-
mer has asked for the dessert to be larger than the standard dessert. Madirofolo Plantation 65% Madagascar
With regard to the ingredients, the person says that they would like, chocolate mousse
because of their childhood memories, to incorporate a combination
of strawberries, vinegar and black pepper into the dessert.
During the creative journey, at some point, dialogue is established

with the chef, who advises changing the chocolate in the reference
dessert (example 1) for another that goes better with the new ingre-
dients. The new chocolate will be the Madirofolo Plantation 65%
and it will be used for the black pepper crème and the mousse. This
slightly acidic chocolate has clear red fruit notes that it owes to the
cocoa from Madagascar.
Finally, and also as part of this dialogue, it is agreed to customise

the nuts, substituting the Marcona almonds for Negreta hazelnuts,
which will form part of the olive oil financier and the cereal crisp.
Ingredients linked to childhood

memory
Strawberries from Maresme, Barcelona

(Catalunya)
Sweet and sour vinegar Forum,

Cabernet Sauvignon, El Vendrell,
Tarragona (Catalunya)
Black pepper
Chocolate couverture Madirofolo

Plantation, BIO and 100%
traceability in cocoa beans

Entremets
Recipe makes approx. 6 units measuring 10 cm in diameter and 4.5 cm high
Hazelnut and olive oil financier Madirofolo chocolate and black pepper Madirofolo chocolate mousse
200 g Ground hazelnut with skin chocolate crème 250 g Single cream 35% fat
436 g Icing sugar 628 g Milk 250 g Milk
160 g Plain flour 158 g Single cream 35% fat 670 g Madirofolo Plantation 65%
44 g Mixed-flower honey 40 g Black peppercorns dark couverture chocolate
430 g Egg whites 188 g Egg yolk 940 g Single cream 35% fat
232 g Extra Virgin olive oil 78 g Sugar
360 g Madirofolo Plantation 65% Bring the single cream and milk to a
Mix the sugar and ground almonds together, dark couverture chocolate simmer.
then add the previously sieved flour. Pour the mixture over the couverture
Add the honey and the egg whites, mixing Heat the cream and milk to 90 ºC and chocolate a little bit at a time and blend
everything together. infuse with the black pepper for 5 minutes. thoroughly until the ganache is smooth
Finally add the olive oil. Filter and weigh the liquid, add milk until and shiny.
Spread out on a tray with a rim 1 cm high. you have 786 g of liquid. Finally, top the chocolate base, which will
Bake at 180/190 ºC. Make a crème anglaise by heating the be at approximately 40/45 ºC, with the
Set aside. infusion with the sugar. lightly whipped cream.
Stir and pour over the egg yolks and ensu- Carefully mix and assemble the cake
Hazelnut crumble re correct pasteurisation. immediately.
220 g Chilled butter Pour over the couverture chocolate and
200 g Demerara sugar emulsify. Assembly
200 g Ground hazelnut with skin Pour around 25 g into discs 8.5 cm in Measure out a layer of chocolate mousse
400 g Plain flour diameter and freeze. in the bottom of the moulds.
C/S Cocoa butter Mycryo® Place the fruit compote together with the
Strawberry and cabernet sauvignon chocolate crème.
Cut up the butter. vinegar compote Continue assembling, layering mousse
Place all the ingredients in a food 360 g Fresh strawberries, diced with financier discs cut to 8.5 cm that
processor fitted with the blade. 60 g Strawberry purée have been soaked in olive oil and finally
Blend until you have a sandy texture. 40 g Forum Cabernet Sauvignon the hazelnut crisp.
Spread out on trays 60 x 40 cm and bake sweet and sour vinegar Put in the freezer and once frozen, spray
at approximately 160 ºC. 100 g Sugar with a mixture of 70% Madirofolo
Once baked, sprinkle with Mycryo® when 40 g Inverted sugar Plantation couverture chocolate and 30%
you take it out of the oven. 4 g Pectin NH cocoa butter.
Decorate.
Hazelnut crisp Dice the fresh strawberries and mix with
122 g Pure hazelnut paste the strawberry purée and vinegar.
28 g Cocoa butter Heat the sugar and combine with the
225 g Hazelnut crumble pectin and the inverted sugar.
75 g Cereal flakes Boil for one minute, stop and set aside.
Mix the pure hazelnut paste with the *For every 1000 g of compote, add 13 g
melted cocoa butter. of gelatine leaves
Add the rest of the chopped ingredients.
Pour around 25 g into rings 8.5 cm in Pour around 80 g of compote onto
diameter and set aside. the frozen 8.5 cm diameter chocolate
crème discs.

A meal with people with
3 diverse needs while
maintaining a commitment
Universal to quality
Pastry A search for *commensality in the face of increasing specific diets and individualization
of the meals. By valuing the difference as an identity marker positive, it's about making
ulta-customization and festive moments compatible in which it is shared with several
diners (large format, portion format or variation in ranges).
Vegetarian
Plant Based Fanny Parise
Kosher
Gluten free
Lactose free
Nuts free

Let us imagine that in the future, with the rise in food ethics, So what is sociability?
fears have been prompted by a loss of sociability: the appeal of Sociability is the symbolic space in which the members of a family
personalised diets, the popularisation of special diets, ethical around the same table share food, time, listening, values and
changes, new values, etc. feelings, in other words it is the act of eating together as a family.
To follow this trend, a new category of "universal" products has During this time, the connections that hold the family together are
been developed. continuously made and remade.
Big names from the world of pastry have entered this sector.
Why? Summary
The increase in demand for "natural" pastry and vegan, plant-based When it comes to deciding what dessert to buy, there are many
or allergen-free products (gluten, pastry, lactose, etc.) has resulted in factors: pleasure, a culinary interest or perhaps simply the fact of
healthy eating enthusiasts moving away from traditional pastry. eating at a particular time of the day.
The same is happening with lovers of traditional pastry who This decision can increasingly be divided into two main segments.
struggle increasingly with the new values, dietary restrictions or food People who make the decision because of concrete ethical, cultural
intolerances of their family members or friends. or religious values (vegan, plant-based, kosher, etc.), or linked to food
They want to be able to sit down at a table together, without intolerances (lactose, nuts, gluten, etc.), or even a combination of
distinction, and be able to share a dessert that is suitable for the two.
everybody at a family meal or event. Universal pastry aims to offer
the different diners at the table an alternative, so that everybody In many hotels and other establishments, it is already happening
can share the same dessert without distinction. that on classic dessert menus, a range of solutions is being offered
to respond to this demand.
But how can this be addressed within the context of a celebration
dessert created in a traditional pastry shop?
All of this means:
1 Pastry suitable for all.
2

A dessert that allows a meal to be shared together with
no distinction and above all maintaining a commitment
to total quality.
3 A new pastry consistent with new social aspirations

(health, planet, transparency).
4 A dessert or a solution so that all customer profiles feel

represented at the same level.

03.
UNIVERSAL
Commensality
Democratization of special diets
A pastry suitable for everyone
PASTRY
Pastry consistent with health,
the planet and transparency
265 Kcal per 100g
In this third example, we are suggesting a celebration cake that will Below is one of the recipes for this example, specifically the
unite the different needs. plant-based version.
We are creating a large prototype box that is helping us to achieve The dessert consists of:
the effect of a celebration cake. We have arranged six cakes inside
and used graphic design to represent the different portions.
Marcona Almond and Extra Virgin Olive Oil
financier
A cake for everybody without distinction; vegetarian, plant-based,
gluten-free, lactose-free and nut-free. In this way, we hold all diners Almond and cereal crisp SD V V - Vegetarian
Plant based
at the same level, consuming the same dessert without distinction.
Apricot, orange and orange blossom compote
But the question that occurred to us was:
What about people who want to carry on consuming classic pastry and fresh rosemary crème
SD K K - Kosher
made using classic values, with the use of milk and other animal
products or who simply do not have any allergies? Will we not be
mousse SD N N - Nuts free
discriminating against them?
This is why we are presenting a solution, our "cake of cakes", in SD L L - Lactose Free
which each dessert has the same combination of ingredients as the
reference dessert: chocolate, apricot, orange and almond. SD G G - Gluten Free
But at the same time, each dessert is suited to the needs of each di- SD Classic recipe
ner, maintaining the appearance and the same finish to ensure that
all diners feel at the same level. And to avoid mistakes, just under
Marcona almond from Lleida
the letters SD, which stand for Saint-Domingue Origin chocolate, we (Catalunya)
have added a letter to differentiate between the cakes.
Ecological apricots from
Plà de Lleida (Catalunya)
V: Vegetarian Extra Virgin olive oil

of the Siurana denomination,
K: Kosher Reus, Tarragona (Catalunya)
N: Nut free
Orange blossom water Luca de Tena,
L: Lactose free
Sevilla (Andalucía)
G: Gluten free
And finally, one without a letter, which is the classic dessert. Saint Domingue Origin coverture,
100% sustainably origin cocoa beans

Individual vegetarian
Recipe makes approx. 40 units measuring 6.5 cm in diameter and 3.5 cm high
Almond and olive oil financier Chocolate and fresh rosemary crème Saint-domingue chocolate mousse
200 g Ground almonds with skin 340 g Water 335 g Water
436 g Icing sugar 25 g Fresh rosemary 128 g Vegan butter*
160 g Plain flour 40 g Sugar 250 g Saint-Domingue 70% cocoa
4 g Raising agent 12 g Pectin NH dark couverture chocolate*
30 g Mixed-flower honey 1 g Agar 100 g Cocoa liquor 100%
430 g YUMGO white 68 g Vegan butter* 175 g YUMGO white
232 g Extra Virgin olive oil 112 g Saint-Domingue 70% cocoa 25 g Inverted sugar
dark couverture chocolate*
Mix the sugar and ground almonds 40 g Cocoa liquor 100% Boil the water and pour over the
together, then add the flour previously couverture, the cocoa liquor and the vegan
sieved with the raising agent. Heat the water to 90 ºC and infuse with butter cubes.
Add the honey and the YUMGO white, the rosemary for 5 minutes. Emulsify.
mixing everything together. Filter and weigh the liquid, add water until Check the temperature and when the
Finally add the olive oil. you have 340 g of liquid. emulsion is at around 35 ºC, mix with the
Spread out on a tray with a rim 0.6 cm Heat and incorporate the pectin, sugar beaten YUMGO together with the inverted
high. and agar mixture. sugar.
Bake at 180/190 °C. Bring to the boil and pour over the couver- Assemble the cake immediately.
Set aside. ture and plant-based butter a little bit at a
time, emulsify and pour around 10 g into Assembly
Almond crumble 5.5 cm discs and freeze. Measure out a layer of chocolate mousse
230 g Vegan butter* in the bottom of the moulds.
200 g Demerara sugar Apricot, orange and orange blossom Place the fruit compote together with the
200 g Ground almonds with skin compote chocolate crème.
400 g Plain flour 260 g Fresh apricots, diced Continue assembling, layering mousse
C/S Cocoa butter Mycryo® 100 g Whole boiled orange sauce with financier discs cut to 5.5 cm that
100 g Apricot purée have been soaked in olive oil and finally
Cut the plant-based butter into cubes. 100 g Sugar the almond crisp.
Place all the ingredients in a food proces- 40 g Honey Put in the freezer and once frozen spray
sor fitted with the blade. 6 g Pectin NH with a mixture of 70% Saint-Domingue
Blend until you have a sandy texture. Origin couverture chocolate and 30%
Spread out on trays 60 x 40 cm and bake Boil the whole oranges for at least an hour cocoa butter.
at approximately 160 ºC. until the peel is well hydrated (change Decorate.
Once baked, sprinkle with Mycryo® when the water approximately 5 times during
you take it out of the oven. cooking).
Cut in half, remove the pips and pass *Vegan butter
Almond crisp through the meat mincer until you have a 70% Deodorised coconut oil
30% ASunflower oil
122 g Pure almond paste with skin thick sauce.
28 g Cocoa butter Weigh out the required weight of orange Melt the coconut oil and mix with the sunflower oil.
Dose into silicone moulds and put in the fridge.
225 g Almond crumble sauce and mix with the diced apricot, add Cut into cubes and weigh the quantity needed for
75 g Cereal flakes the apricot purée. each recipe.
Heat the sugar and combine with the *Yumgo
Mix the pure almond paste with the pectin and the honey. Liquid plant-based egg white substitute
melted cocoa butter. Boil for one minute, stop and set aside. 100% plant-based ingredients, substitute the egg
whites in any classic recipe in the same proportions.
Add the rest of the chopped ingredients.
Pour around 10 g into 5.5 cm rings and *For every 1000 g of compote, add 5 g of *Saint-Domingue 70% cocoa dark
couverture chocolate
set aside. orange blossom Suitable for vegans, based on ingredients list and does
Pour around 35 g of compote onto the not take into account possible cross contact during
production.
frozen chocolate crème discs.

A pastry that reconciles
4 extremes:
pleasure and health
Nutritious
Pastry A pastry that reconciles the extremes: pleasure and health, the destructuring of meals, and
the conservation of the tradition of the dessert. By becoming the focal point at the heart
of the meal and developing nutritional value, the pastry reflects a new image of those who
don't like to compromise in their daily lives.
Fanny Parise & Dominique Desjeux

In response to the dietary practices of millennials, the opportunity All of this means:
arises to propose a new category of pastry.
It is well known that millennials tend to destructure their meals in
favour of a single dish and eat out more, including eating on the go
without necessarily stopping for an official meal break.
They assert certain values and a political commitment through the
1 An alternative for young people who have no interest
in pastry.
food they choose (I am what I eat).
Millennials, also known as Generation Y, are those born between

1982 and 1994. Millennials, a name derived from the word
2 Strong interest in takeaway meals to eat on the go.
millennium, are seen as a generation that grew up with the

technology and popular culture developed between the 1980s and
2000s, so are people who are familiar with technology. 3 Pursuit of sociability and cohabitation.
The reality is that millennials are not attracted by classic pastry and
value new generation pastry, with new combinations, which are
Instagrammable and that give them social distinction that is
not necessarily linked to the concepts of traditional pastry (natural
4 Instagrammability of meals to achieve greater social
distinction.
pastry, gluten-free desserts, cake pops, energy balls, rainbow cake, etc.).
To provide a solution to this shift, we are proposing pastry in which the

dessert becomes the centrepiece of the meal.
5 Search for a tasty, attractive and balanced main dish.
It is about desserts made without thinking solely about the pleasure

they provide. As well as being tasty, they give us all or almost all the
nutrients we need from a meal (proteins, vitamins, carbohydrates, etc.). 6

Discovery of new flavours and combinations of products
to be able to share with friends or on social media and to
stand out socially.
The aim? To avoid all those obstacles linked to changes in
consumption habits, if possible putting the dessert in a healthier but
also nutritious context. Summary
Nutritious pastry replaces the sandwich or the poke bowl in this
concept of a meal as a single main dish, thinking about people who An opportunity is arising to steer traditional desserts that bring
like desserts and decide to choose a "sweet meal" based around a pleasure and happiness but that are not very nutritionally balanced
nutritious dessert. towards more "nutritious" desserts. A format adapted to the
Adapted to young people, nutritious pastry combines flavour, lifestyles of young people and to mobility, with a larger serving as a
aesthetics and ethics. feeling of fullness is sought from a single plate.
In this exercise, the traditional dessert may be on the border

between a sweet and a savoury dish, and the list of ingredients may
include a selection of products that we are already familiar with but
that are possibly also combined in a new way with foods such as
fresh spirulina, algae, etc.
Ultimately, it is not just about creating pastry that is lower in fat
and sugars, but it also needs to be nutritious to appeal to a whole
generation of potential consumers and at the same time succeed in
bringing these people into the world of pastry in some form.

04.
POKE BOWL
Plant based
Take away
Main dish
Instragamable
In this fourth example, we are proposing a dessert in poke bowl The «Harvard Plate» also known as «The Healthy Eating Plate»,
format to promote the idea of a single plate. is a guide for preparing healthy, balanced meals created by the New combinations
188,9 Kcal per 100g
Harvard School of Public Health.
The aim, once again, was to create a product inspired by the first To make the guidelines easy to understand, it takes the form
dessert. So we kept working with healthier, local products, retaining of a plate divided into the different recommended families of
the basic combination of Saint-Domingue chocolate, apricot, ingredients.
orange and almond.
Based on this concept, we embarked on theoretical work to
Before we started, we talked to a nutrition specialist to explore what rebalance our dessert before moving on to the practical task.
we had to do to succeed in capturing, in a consistent way, the idea For the "almond" ingredient, we decided to make an almond milk
of more nutritious pastry in one dish. from an infusion of almonds and water, adding inulin afterwards to
give it texture.
As the ideal objective and trend to follow, and breaking away from
the now outdated food pyramid, we chose the Harvard healthy
eating plate as the emblematic model for our inspiration for what
a healthy, balanced meal should be, based primarily on fruit and 1 6
vegetables.
Despite being a model that gives percentages for the food groups
to consume, it is interesting because it emphasises the QUALITY of 5
these foods and their origin.
2
This model establishes that half of the food on a plate should be
made up of fruit and vegetables, ¼ of quality protein and ¼ of
whole grains.
4
With regard to fats, the quantity to consume is not defined, but
rather their quality, prioritising monounsaturated fats. 3
This is why in this creation, we have included more fruit and

vegetables than in classic creations, including whole fruits to enrich
the creation with fibre, used in part as soluble solids and sweeteners
so that the content of free added sugars could be reduced. The
quantity of healthy protein has also been increased and the 1 HEALTHY OILS Fruit
presence of milk products has been reduced, prioritising healthy fats 2 VEGETABLES
3 FRUIT Vegetables
as much as possible.
4 HEALTHY PROTEIN Healthy Protein
5 WHOLE GRAINS
6 WATER Healthy fats

1
Inulin is generally extracted from chicory. It is a polysaccharide
used as a fat and sugar substitute.
Its sweetening power is less than 10% compared to sucrose and
Conclusions Finally, the nutritious pastry poke bowl gave us a value
provides 1.5 kCal/g, as well as being considered a prebiotic.
of 188.9 kCal per 100 g, around 50% less compared
In commercial terms, it is more appropriate to talk about
In conclusion, despite being far from the perfect Harvard with the average of the three examples of classic pastry
"inulins" as various types are available. Inulin varies depending
healthy eating plate, since it is still a pastry creation, given at the beginning (lemon tart, Paris Brest, small
Based on this concept, we embarked on theoretical work to on its chain length (DP: degree of polymerisation), from 2 to 60
normally characterised by high fat and sugar content, it chocolate cake).
rebalance our dessert before moving on to the practical task. monosaccharide units, and is a mixture of polymers with different
is clear that simply working with this reference as an ob-
For the "almond" ingredient, we decided to make an almond milk chain lengths.
jective was conducive to obtaining a product much lower Thus, the result is still a product with high simple sugar
from an infusion of almonds and water, adding inulin1 afterwards Long-chain inulins are used as a fat substitute because they are not
in calories than its pastry counterparts and much more content as it is still a sweet product, but we are convinced
to give it texture. very soluble and improve mouthfeel and stability. Short-chain inulins
nutritious in terms of the quality of the nutrients in it. that it is an avenue worth exploring and that there must
improve creaminess and are used primarily as a sugar substitute.
be plenty of opportunities for applying the concept of
We decided to roast the apricot, adding the honey and sugar
Let us take as an example three classic pastry Nutritious pastry to many other creations.
needed to regulate the sweetness we wanted for the dessert. We 2
Marinating is a cooking technique that can be applied to a wide products, which we analysed previously for the past
could say that all of the sugar we used to make the dessert was variety of foods: meat, poultry, fish, vegetables, leafy greens and "Find your Fit" bulletin.
in the apricots to come up with a product that lived up to its full even fruit. Although this is today's definition, marinating was first
potential. The raw carrots worked very well with the apricot and used as a technique for preserving food when there were no fridges
basically gave us texture. But we decided to marinate2 them to give or other refrigeration methods and the only way of preserving meat 1. In its classic recipe format, we can see that the nutritio-
them a slightly vinegary taste as a contrast as well as maintaining and fish was in salt or an acidic medium, such as vinegar or wine, nal values for each 100 g portion are very similar:
the texture. two of the substances used in its creation.
Technological and industrial advances have changed the meaning Lemon tart: 372 kCal per 100g
To keep to our starting reference of a cake, we maintained two of marinating. Its current value no longer lies in its preservation Paris Brest: 391 kCal per 100g
pastry techniques for the "chocolate" element. But we made them power, but in its ability to give food texture and incomparable
Small chocolate cake: 364 kCal per 100g
plant-based as it made no sense to make a "plant-based" dessert flavour. This ancestral cooking technique has managed to remain
without making this transition. current in cooking by having certain highly characteristic and
**Providing an average value of 375 kCal per
popular aromatic and taste qualities.
100g portion.
We removed the presence of milk-based products from the
rosemary crème and increased the quantity of rosemary to give 3
Yumgo blanc is a liquid plant-based egg white substitute.
a greater contrast with the rest of the ingredients. And we made It is 100% plant-based and is used as a substitute, in the same
2. In all the desserts that we have presented in this new
the chocolate mousse much lighter, moving away from the typical proportions, for egg whites in any classic recipe and has similar
bulletin, we have made an effort through the formulation
mousse for assembly of the cakes, at the same time eliminating properties in terms of whipping capacity, coagulation, etc.
to reduce these values by around 27% on average:
the presence of milk-based products and doubling the quantity of
protein by increasing the percentage of Yumgo blanc3 in the recipe. Individual > Slow pastry: 272 kCal per 100g
Dessert > The domestic hub: 285 kCal per 100g

In the assembly, we added a whole series of elements to
accompany and add texture, such as cereals, whole almonds, etc., Individual > Universal pastry: 265 kCal per 100g
but still without added sugar, as well as orange gel, orange blossom
spray, vegetable sprouts, etc. *Providing an average value of 274 kCal per
The dessert was very strange to begin with, so we tried the 100g portion
ingredients in different proportions until we got a good result that
married the premises of flavour and that would also pass through
the filter and be accepted from a nutritional point of view.
We struggled to harmonise the chocolate with everything else and

it was not until the end when somebody in the team suggested
making a black olive oil. This oil helped us to integrate all the
ingredients and the result was extremely satisfactory.

Poke bowl
Recipe makes approx. 15 units
Marcona almond milk water Saint-domingue chocolate mousse Boil whole oranges until they are soft
C/S Water 220 g Water (approx. 1 hour), changing the boiling
500 g Semi-toasted Marcona 380 g Saint-Domingue 70% cocoa water around 5 times.
almonds dark couverture chocolate Blend the whole oranges in the food
850 g Water 350 g Yumgo* processor to make a thin, smooth sauce.
25 g Inverted sugar Combine with the base gelatine, the
Semi-toast the almonds at around 170 ºC. honey and the orange blossom water.
Boil the 850 g of water and pour over the Boil the water and pour over the couverture. Put in the fridge.
almonds. Grind everything and put in the Emulsify.
fridge for 24 hours. Check the temperature and when the emul- Black olive oil
Strain to obtain the almond water and sion is at around 35 ºC, mix with the beaten 75 g Pitted black olives
dry the almond pieces for use in cakes, YUMGO together with the inverted sugar. 200 g Extra Virgin olive oil
biscuits, etc. Put in a bowl and set in the fridge.
Pit the black olives until you have the 75 g
Marcona almond milk royal Carrot marinade you need.
375 g Semi-toasted almond milk 300 g Extra Virgin olive oil Mix with the oil and blend with a stick
water 150 g Chardonnay sweet and sour blender until you have a thin sauce.
30 g Sugar vinegar Set aside.
6 g Bitter almond liquor 150 g White wine
68 g Hot Inulin 6 g Black peppercorns Other
20 g Fresh rosemary Carrot, rocket, mustard and beetroot
Mix together all the cold ingredients and 8 un Bay leaves sprouts
blend with a stick blender until everything C/S Baby carrot Orange blossom water
has fully dissolved. Grated orange peel
Strain and pour into the required moulds. Heat the oil, vinegar and white wine. Cereals
Put in the fridge until you have a firm Add all the ingredients and boil for Whole almonds with skin
texture. 10 minutes. Marinade oil
Set aside for at least 24 hours.
Chocolate and fresh rosemary crème Assembly
340 g Water Roast apricots Spread three spoons of chocolate and
45 g Fresh rosemary 300 g Fresh apricots, halved rosemary crème in the bottom of a poke
40 g Sugar 75 g Honey bowl.
12 g Pectin NH 75 g Sugar Place the Marcona almond royal in the
0,8 g Agar C/S Water bottom and the whole almonds, cereals
68 g Vegan butter* and three spots of orange gel at the sides.
112 g Saint-Domingue 70% cocoa Poach the apricots in the honey and sugar. Place the marinated carrots and the
dark couverture chocolate Add more water as it evaporates. roasted apricot pieces and a little fresh
40 g Cocoa liquor 100% Boil for around 10/15 minutes until the orange peel on top.
pieces of apricot are transparent. Spray a little orange blossom water and
Heat the water to 90 ºC and infuse with top with the different vegetable sprouts.
the rosemary for 5 minutes. Orange gel Using a spoon, place a portion of vegan
Filter and weigh the liquid, add water until 125 g Boiled orange sauce chocolate mousse, which we have set in
you have 340 g of liquid. 125 g Base gelatine the fridge.
Heat and add the pectin, sugar and agar- 12 g Honey Finish with the rest of the sprouts, olive oil
agar mixture. 1,2 g Orange blossom water with black olives and marinade oil.
*Yumgo *Vegan butter Bring to the boil and gradually pour over
Liquid plant-based egg white substitute 70% Deodorised coconut oil the couverture, cocoa liquor and plant-ba-
100% plant-based ingredients, substitute the egg whites in any classic recipe 30% Sunflower oil
in the same proportions. sed butter, emulsify and pour into a
Melt the coconut oil and mix with the sunflower oil. container and put in the fridge.
Dose into silicone moulds and put in the fridge.
Cut into cubes and weigh out the quantity needed for each recipe.

Ramon Morató Fanny Parise
Ramon was born in Manlleu, Barcelona into a family with no Fanny Parise is a French anthropologist, a specialist in
connections whatsoever to the world of confectionery. After contemporary worlds and changing lifestyles. As a practitioner-
completing his studies, Ramon Morató began his training in a researcher, she develops academic research at the Institut
number of different establishments. Lémanique de Théologie Pratique of the University of Lausanne
and private international expertise (Europe, Canada, Asia, Middle
He combined his studies with numerous courses offered at the East, Africa) with industrialists and retailers (mass consumption,
school of the Barcelona Provincial Confectioners’ Association. Web food, luxury, housing, mobility, health, hygiene, etc.).
During a period of stages at several of the best Spanish www.cacao-barry.com
confectioners, he also went to important schools and technical www.ramonmorato.com She engages her research work in a process of scientific
centres such as ZDS Solingen, Germany and the Richard Conseil Instagram popularization thanks to her podcast Madame l'anthropologue,
school in Lyon, France. @ramonmorato to the Mythologies of the Future that she co-founded and to the
Twitter scientific transfer tools that she is developing under the brand
As the result of these years of work, and his ongoing desire for @ramonmorato_ name of her collective Magical Thinking®.
innovation, he published “RAMON MORATO Chocolate”. It won
the Best Cookbook in the World on the subject of Chocolate in
2007 at the distinguished Gourmand World Cookbook Awards.
More recently, in December 2016 he published the book “Four

in One together” with chefs Raul Bernal, Josep Maria Ribé and
Miquel Guarro, on the occasion of the celebration of the 20th
anniversary of the Chocolate Academy in Barcelona. Web
madamelanthropologue.com
The possibility of connecting with many professionals in Instagram
different fields gave him ample knowledge of the craft and @madame_lanthropologue
helped him to realise his passion for teaching, researching and Twitter
creating products related with the world of confectionery. @FannyParise
In recent years, this has brought him to teach courses, seminars

and conferences all over the world, as well as special endeavours
such as a collaboration project with Harvard University through
the Alicia Foundation.
Currently he is Creative Director for the Cacao Barry brand.

Pastry & Anthropology
Ramon Morató
Cacao Barry® Chef
Fanny Parise
Anthropologist
Appreciations:
Marta Trias
SAIA
Xavier González
Cacao Barry® LAB Chef

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Pastry

It’s a discipline that decodes the present so as to see our reality

Ramon Morató Fanny Parise

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

have to face in order to adapt

to these social changes:

Somewhere between the ideas of pleasure, commensality* and

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Welcome to the future, a future Transparency becomes the

starting from now!

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Antropology Cacao Barry® LAB Ramon Morató Fanny Parise

All of this means:

1 A change in the supply of ingredients (local, national,

2 Promotion of ultra-local (add value to the environment,

3 Search for substitutes or alternatives when the carbon

4 Revitalisation of the local economy (good for you, good

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Low carbon footprint impact

Proximity online shopping

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

latest model of car.

In a best-selling cake shop, it may be the possibility of customising

perhaps to give a friend an experience through an interface.

In this dialogue, the customer may have previously imagined a

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Customer / chef dialogue

Unique, own experience

During the creative journey, at some point, dialogue is established

Finally, and also as part of this dialogue, it is agreed to customise

Ingredients linked to childhood

Strawberries from Maresme, Barcelona

Sweet and sour vinegar Forum,

Chocolate couverture Madirofolo

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

All of this means:

1 Pastry suitable for all.

3 A new pastry consistent with new social aspirations

4 A dessert or a solution so that all customer profiles feel

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Democratization of special diets

A pastry suitable for everyone

265 Kcal per 100g

V: Vegetarian Extra Virgin olive oil

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

Fanny Parise & Dominique Desjeux

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise

food they choose (I am what I eat).

Millennials, also known as Generation Y, are those born between

millennium, are seen as a generation that grew up with the

To provide a solution to this shift, we are proposing pastry in which the

It is about desserts made without thinking solely about the pleasure

In this exercise, the traditional dessert may be on the border

Pastry&Anthropology Cacao Barry® LAB Ramon Morató Fanny Parise