.THE·.(OLLECTION Edition 2011/2012

LIFE STYLE

Team Spain's plated dessert

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The elite in global patisserie V -----�

The founder of the Coupe du Monde, Gabriel Paillasson, opened the envelope with apparent ease of mind, read the name inscribed on the card inside to himself, and reacted as if surprised. He smiled, looked to the stands, and yelled: Espagne!!!

1 Winning this competition means entering the elite '

The Coupe du Monde de la Patisserie, which Dobla has been sponsoring since 2007, is to pastry what the Football World Cup is to football. A worldwide event, its importance does not cease to grow after so many editions. Winning this competition means entering the elite in global patisserie, not only for each of the three chefs who form each team, but also for the country they represent. After twelve editions, only six countries have reached the very top, and Spain is now one of them.

Left behind are the endless days of training, sweet and bitter moments, and a huge effort without which it would be impossible to win this competition, or even just do well. Teamwork, commitment, the personal conviction of each of the members, experience, the drive and faith of the captain Jordi Bordas, the ability to learn, the discretion and the efficient work done by Josep Maria Rodriguez, and the rigour, professionalism and ability of Julien Alvarez, were decisive in this collective triumph. The hard work put in, both during and after the competition by Yann Duytsche, one of the judges of the competition and president of the Spanish team, deserves a very special mention, as well as that of other professionals such as Angelo Musa or Paco Torreblanca, who also offered their advice at decisive moments.

1 Well-deserved victory '

The Spanish team's well-deserved victory is precisely the triumph of effort, determination and the conviction that no matter how hard or costly it may be, no task is impossible. Dobla's new Chef's Collection is based on the same philosophy. All of these products are unique in their kind- they are hand-made, still affordable and designed by chefs for chefs. Not an easy task- but not impossible. With this new range of hand-made decorations we help our customers to create artistic cakes and desserts in a fling to differentiate themselves. You have to stand out from the crowd to reach the top, just like team Spain did.

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Team Spain's chocolate dessert

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jordi Bordas was the captain of the team and specialist in the artistic ice piece. His participation in the previous edition added to his fundamental experience which led to the final triumph. He is the owner of the pastry and bakery establishment Homo Santacreu in Viladeca�s (Barcelona) .

josep Maria Rodriguez is the youngest of the team, whose specially is chocolate. Despite his youth, he has acquired vital knowledge and professional experience alongside master chefs as renowned internationally as Paco Torreblanca or Yann Duytsche.

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julien Alvarez was the last to join the group. His contribution was essential in all matters technical. He made the spectacular sugar piece. Currently, he is a professor at Bellouet Conseil in Paris.

A new perception

In Spain a new perception is emerging of the profession and the products used. The style of the creators is nowadays just as important as flavour and presentation. Today's trends in patisserie are to serve reduced portions, with less sugar and fat content, made from raw materials of the highest quality and presented in an original manner.

Patisserie is increasingly presented in seasonal collections or themes, like other art forms such as fashion or jewellery. lt is true art- and that is exactly where Dobla gets its inspiration from.

Team Spain's frozen dessert