All the secrets of Aliter Dulcia's desserts for the first time on paper.

With more than seventy thousand active followers in its networks, the confectioner and blogger Isabel Pérez reveals the secrets of a world that has become her second home, through a compendium of infallible and special recipes that her community has long demanded . And he does it in a special and very personal way, accompanying each reader on birthdays with his family and even in the same workshop of Aliter Dulcia.

The book is structured in four chapters, each one dedicated to focusing on a crucial aspect in Isabel Pérez's pastry: family, history, travel and Aliter Dulcia. In short, it is a book that has the desire to become a reference in baking, oblivious to any fashion. "One of those books that you always want to consult or enjoy and trust when you want to be fine with a recipe," as the author states.

He has been running the Forn Sant Francesc bakery in Inca, Mallorca, with his wife Joana, for 12 years. Forn Sant Francesc is a neighborhood bakery with 70 years of history inherited from its ancestors, with a Moruno wood oven that gives the personal and unique flavor to its products. He has always lived in an apartment above his business and had to take care of it after his father's retirement. When the crisis began they did not try to lower prices, improved products and kept firm their principles: quality, raw materials and crafts. They understood social networks well as a boost to the business and starred products such as ensaimada, puff pastry and bread. The awards they have received are many, in addition to a loyal clientele and thousands of followers. They have won the Prize for the best ensaimada in the world, the Prize for one of the five best brown breads in Mallorca and a Gold Award for the best Inca trade. It is the slow price that is obtained from tradition and devotion to do a good job every day for 70 years. His father and master craftsman already said: Buy the raw material as if it were gold and sell the product as silver. The proof is this recipe book, the best of Forn Sant Francesc: ensaimadas stories that are perfected over the years, a treasure of gold in your hands.

This is a book for travelers, for gourmets, for pastry lovers and the happiness of living. It is a book that will show you different paths; more personal some, more habitual others, but all of them of obligatory route. We are about to embark on the journey that the perfect souvenir offers us: the one that is stored in the deepest of our memories, the one that remains and we can recreate in our ovens when we feel nostalgia for our favorite destinations.

With various recipes from Palermo, Rome and Naples, Italy is very present in Souvenir, as its pastry and art make it the perfect destination for gourmet travelers. But the Mediterranean does not end in it: in Souvenir we also find sweet memories of Istanbul, Marrakech and Athens. The Austro-Hungarian Empire and its refinement are brought to us by the recipes of Viennese cakes such as Topftentorte and Palatschinke. And there is no lack of delicious surprises from places like Edinburgh, Munich or Copenhagen, capitals that know how to fight the inclemency of the weather with the most comforting cookies and cakes. Of course, France, with its puff pastry and butter, also has its space in Souvenir, which includes among its pages several sweets typical of Paris and Bordeaux. And two very pastry capitals, each in its own way, could not be missing in our tour: Lisbon, with its famous Belem cakes, and London, land of the best Apple crumble.