The former “Cervezas Moritz” brewery was the location for the presentation of Mey Hoffman’s new book: “Hofmann”.

An overview of the principal techniques in confectionary that Mey has developed with the experience of 26 years as head of the pastry maker and school that carry her name.  Without doubt, “Hofmann” is a reference of the evolution of the world of desserts, combining tradition and know how with the vanguard.  In these pages one can find such evocative recipes as the one for the Brownie, Vanilla Crunchy, Fig Sorbet and Cream, the Crunchy Caramel and Coconut Bonbon, or the Creamy Rice Lasagna.  These are but a few of the temptations compiled here.

During the presentation, guests had the opportunity to savour the culinary innovations that Mey has perfected in her school in Calle Argenteria.  Among the more outstanding aperitifs was the “Macarrón” (a sweet made from almonds, sugar glass, white choclate and pistacho coverture) captivating those present.

Ferran Adriá wrote the prologue for the book and this is the first of two volumes that will incorporate both the sweet and savoury philosophies of Hofmann.

Hoffman’s new creations of can be found and enjoyed in her Pastry Shop in the Rivera district at Calle Flassaders 44.