Alejandro’s Substack
Alejandro LunaMy personal Substack
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 34 | Subscribers | Read | alejandromluna.substack.com |
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Latest Issues
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El Arte de las Mermeladas, Confituras y Untables de Fruta para Pastelería
Un análisis técnico y detallado de cómo la fruta, el azúcar, la pectina y la acidez definen la estructura, el sabor en mermeladas, confituras, jaleas, marmaladas, conservas y aplicaciones modernas.
The Craft of Jams, Confiture and Pastry-Ready Fruit Spreads
A detailed, technical look at how fruit, sugar, pectin and acidity shape structure, flavour and set across jams, confiture, jellies, marmalades, conserves and modern pastry applications.
Pastas, Cremas y Salsas de Frutos Secos
Comprender la composición, el proceso y el oficio en las pastas de frutos secos modernas.
Nut Spreads, Butters, Creams & Confectionery Sauces
Understanding composition, process, and craft in modern nut-based spreads.
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Authors
The writers behind this newsletter.
I’m Alejandro Luna, a pastry chef blending tradition and creativity. Passionate about sourdough panettone and global flavors, I share my craft through teaching, learning, and connecting through food.
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