The great French master Yann Duytsche invites you to spend
a week at his workshop (Dolç - Barcelona - Spain) through
his new book, published by Grupo Vilbo and so good..maga-
zine. The book gathers the main creations that Duytsche
makes every day in his shop, so they are more than tried and
tested, true, real, not only because they work technically
but because they have passed the most demanding of white
glove tests: the customers.
But One Week with Yann is above all a way of entering the
creative and commercial philosophy of this renowned chef,
who identifies his activity with the operation of a restaurant
more than with that of a classic pastry shop, “what we do
here is to work what is sweet with a gastronomic sense ...
If the customer is going to eat the millefeuille at 3:00 p.m.,
I want it to be made at 1:00 p.m. at the earliest”, the chef
comments.
Tea pastries, travel pastry, baked goods, cakes and mousses,
ice creams, cups, bonbons, confectionery, snacks ... are dis-
tributed throughout the book organized into chapters coin-
ciding with the days of the week. It is not experimental pas-
try or prototypes. Yann Duytsche’s pastry is a fresh pastry,
freshly made, intense flavors, gourmand, gastronomic, or as
its author likes to say, “epicurean.”
A week with us in the workshop, with absolute transpa-
rency, to unveil all of Dolç’s secrets in detail. Here are
the recipes that Diego’s master hands brilliantly handle,
assisted by Aniol and the rest of the team, from Monday
to Sunday to be exhibited under the lights of our display
cases.
These are creations that have matured and evolved for
a long time to achieve success (they are not prototypes).
They are the result of the production and sales expe-
rience that I have accumulated in Dolç for more than 10
years, and that I have also been able to contrast with
many colleagues on my many professional journeys.
This selection, which in reality is yours and that of our
entire clientele, seduced aesthetically at first to finally
end up in your organoleptic and gastronomic memory.
They are much more than the result of a visual blow.
I wish you an exciting and fun week and many successes.
Yann Duytsche
The smell of brioche while ba-
LU/MO
king, the development of crois-
sant, the miracle of panettone,
the sponginess of financier…
Doughs give meaning to the arti-
san’s work. They are fascinating.
MA/TU
The store is a showcase which
has to seduce the customers,
draw their attention thanks to
dry products like biscuits, or
fresh ones like verrine desserts.
MI/WE
Chocolate, with all its taste
power and its thousand nuan-
ces, has assured a place of honor
within our offer. Bonbons, snac-
ks, bites…
What in French is known as en-
JU/TH
tremet, and here is called cake,
is the true king of the showcase.
To celebrate and enjoy in com-
pany. Starting with ‘Passion’,
our best seller.
It is another dimension within
VI/FR
our craft, closer to the savory
cuisine. It is freedom in form and
in combinations. It is the aromas,
the nuances, the gastronomic
essence, visible by everyone.
SA/SA The whole essence of patisserie
in a single bite, à fleur de peau,
red velvet, two bitter… And all
DO/SU
the freshness of fruit lying on a
crispy base, citrik, aless, con-fu-
sion…
INDEX
MONDAY WEDNESDAY THURSDAY SATURDAY
Cala sa tuna
Financiers
Bites
Raspberry and almond
Millefeuille framboise SUNDAY
Green
Financier Dolç Walnut and cocoa Suau Cherry Manjari
Financier de coco Leo À fleur de peau
Financier de avellana Alba Què bo! Chocolate, coffee and cocoa chou-chou
Délicieuse cruixent Bosc Green tea and apricot “Pionono”
Orelys chocolate and dried apricot Two bitter truffles The first cake Red velvet passion
panettone Vandick Upside down
Gianduja orange and sesame “Tartine” Inspiration Smile Kalapaïa “Two bitter” tapa
Flatterie Strawberry Inspiration Kalingo Aless
Venezuelan cocoa nib, coffee and mint cake Passion fruit Inspiration Pasión Citrik
Viennoiserie Sakura Tatin
Croissant Raspberry and anise mini truffles Mambo Con-fusión
Karremango París / Singapour Screen Macae
Chocolate spiral Chocolate, praliné and raspberry cake
Velvet raspberry croissant tartalettes Yuzu sichuan
Sage, honey and lemon
TUESDAY
Sweet grissini praline, hazelnut, FRIDAY
pine nut
World seeds Tapis Rouge
Cookies. Parmesan - Tomato and sweet paprika, Grenade club sandwich
seaweed Cuvée du sourceur Chuao 68%
Sbrisolona club sandwich
White dress Sushi Nyangbo
Mada White guacamole
Mandarina Express Péle Mêle
Pantone 123
Sutil
one week with
YANN DUYTSCHE
280 pages
65 complete creations
Spanish-English
