A former student and teacher at the Barcelona Pastry Guild School (EPGB), Adrián Ruiz forged a solid career working in Barcelona establishments, such as La Pastisseria, owned by world champion Josep Maria Rodríguez Guerola, and especially at Albert Adrià’s iconic and memorable Tickets, where he rose to become head pastry chef.
Recently, he has specialized in the field of creative pastries, a magical discipline in which a croissant can be transformed into a cake.
“The only limitation to creativity is that it has to taste good. I won’t sacrifice flavor for a pretty shape”
“The only limitation to creativity is that it has to taste good. I won’t sacrifice flavor for a pretty shape”
Featured in so good #34