Madrid Fusión Pastry Tu Provincia Huesca Sweet Magic 2025 is launching its third edition with a programme that is more ambitious than ever, once again giving priority to the world of sweets on a stage of its own. And also to the world of bakery in all its varieties and disciplines. A stage dedicated to the world of haute patisserie and bakery, where some of the best professionals in the sector will be on show. All this under the auspices of Huesca, your province, the sweet magic, one of the geographical enclaves with some of the best patisseries in Spain -La Tolosana, Ascaso; La Paca; Pastelería Vincelle- and with professional winners of prestigious competitions such as Raúl Bernal (Best Master Chocolatier in Spain in 2011, Best Master Chocolatier in 2023 and Best Artisan Bonbon in 2023). 

The stage will also host four important competitions: I Concurso de Platos con Manzana; XII Concurso Bocadillos de Autor; I Campeonato de migas dulces and the VIII Concurso Pastelero Revelación. These competitions will be joined by the 2nd Best Hotel Breakfast Award in two categories, 'Boutique Hotels' and 'Large Hotels', sponsored by Supracafé.

Bread continues to play an important role in gastronomy, and also at Madrid Fusión, where Alma de Cereal will be the official bread of the event for the twenty-third edition, and where bakery is an important part of the Madrid Fusión pastry programme. Two particularly important bakers will be giving testimony to their creations. José Roldán, pastry chef and baker, World Champion in Rimini 2023 with the Spanish team, will show us his interpretation of the new pastries. And next to him, the Danish baker Richard Hart, the greatest revolutionary in artisan baking. After his time at the prestigious Tartine bakery (San Francisco, USA), Hart teamed up with René Redzepi to create Hart Bageri (Copenhagen, Denmark).This bakery has established itself as one of the best in the world and has expanded to several locations in the city. Richard Hart comes to share his knowledge and experience in the search for the 'perfect bread' and to talk about his wonderful rye bread.

Ice Cream, the modern ice cream parlour, will feature three great professionals: Albert Adrià and Alfredo Machado, the creators of the Gelato Collection, with their new recipes inspired by the world of perfumery. For his part, Fernando Saéz, from the Dellasera ice cream parlour in Logroño, will discover the possibilities of ice cream as a savoury snack, a world of flavours that is as exciting as it is unprecedented.

For breakfast, nothing is more original than the Japanese breakfast, which is still served in many places in this country. In Kyoto, we welcome the restaurant Choshoku Kishin, run by Sayuri Ikeda, wife of Gerome Quilbeuf, Carme Ruscalleda's chef de cuisine in Tokyo. With her, we will discover rice in three textures, fish and seafood broth, salted fish and a host of specialities alien to Western culture. 

Chocolate will be represented by such important interpreters as Lluc Crusellas, the best chocolatier in the world in 2022 at the World Chocolate Masters (WCM) international competition in Paris. He will be accompanied by the award-winning Oriol Balaguer and Raúl Bernal. 

Professor Jordi Butrón, former director of the Espai Sucre school and creator of the world's first dessert restaurant, will provide a moment of reflection by summarising 25 years of themed dessert menus. A talk as exciting as that of the great Paco Torreblanca, who will focus on the recovery of lost flavours. Or as cultural as that of the ceramist Carlos Pardo, who will explain the evolution of sweet dishes over the centuries. 

Four pastry chefs who have won the Pastelero Revelación award in recent years - Ana Jarquín (La Pastisseria, Barcelona), Claudia Covarrubias (Panod, Madrid), Fátima Gismero (Fátimero Gismero, Madrid) and Jaume López (Pastelero Revelación, Barcelona).

Four pastry chefs who have won the Pastelero Revelación award in recent years - Ana Jarquín (La Pastisseria, Barcelona), Claudia Covarrubias (Panod, Madrid), Fátima Gismero (Fátimero Gismero. Pioz, Guadalajara), Noelia Tomoshigue (Monroebakes, Madrid) - together with Estela Gutiérrez (Estela Hojaldre, Madrid) - will each give their own interpretation of milhojas, a classic of traditional and modern confectionery. 

With the open approach that characterises Madrid Fusión Pastry Huesca La Magia Dulce, other professionals will complete the range of presentations: Sweet creams by Ricardo Vélez (Moulin Chocolat); the latest from the world of honey by Carlos Gumiel from the Biosfera restaurant; sweet and savoury snacks by Jairo Vincelle (Pastelería Vincelle, Jaca); Tradition reinterpreted by Ginés Nicolás (Pastelería Catorce Doce); the creative nougats of David Gil (I+Desserts, Barcelona) and the gourmet innovation of Jordi Roca of El Celler de Can Roca***, one of the best restaurants in the world.

Sweet as a complement or support to savoury is one of the most outstanding aspects of modern haute cuisine. For many chefs, the technical precision and know-how of patisserie is the basis for new creative recipes. In many ways, the line between savoury and sweet has become so blurred that it has become a fine line that runs along similar lines.