Welcome to Papercut, glad you found us!
Based in Sweden, we ship worldwide.
So let’s get off to a good start:

Go ahead!
Choose currency
Menu
Search

Rouleur, Issue 139

225 SEK
In stock - Ships within 24 hours
SWEDEN SHIPPING Shipping Class 1 = 49 SEK
Shipping Class 2 = 69 SEK
Shipping Class 3 = 89 SEK EUROPE SHIPPING #1 Shipping Class 1 = 100 SEK
Shipping Class 2 = 150 SEK
Shipping Class 3 = 200 SEK EUROPE SHIPPING #2 Shipping Class 1 = 150 SEK
Shipping Class 2 = 200 SEK
Shipping Class 3 = 250 SEK EUROPE SHIPPING #3 Shipping Class 1 = 150 SEK
Shipping Class 2 = 250 SEK
Shipping Class 3 = 350 SEK OUTSIDE EUROPE SHIPPING Shipping Class 1 = 150 SEK
Shipping Class 2 = 250 SEK
Shipping Class 3 = 350 SEK

NOTE: You can buy as many items you want within the same shipping class. Read more » ×

The finest cycling journal in the world, published eight times a year. Each issue is classic and collectable, bringing together the very best cycling writers and photographers to convey the essence, passion and beauty of road racing.

In this issue:

Rouleur’s refractive 139th issue is dedicated to shiny cycling technology and emerging bike-riding talent. Split into three sections, ‘Départ’ commences with a crispy rice bar recipe—necessary and tasty fuel for professional cyclists—whilst Belgian champion Tim Wellens shares his favourite carbs to consume on the go. In section two, ‘Échapée’, you’ll find a profile on Van Rysel, an innovative cycling brand changing the game with its collaboration with aerospace company ONERA, plus, an insight into Posedla Varnsdorf’s ‘Smiling Butt Kits’, examining the production of ‘the world’s first full custom 3D-printed saddle’. Rounding off the issue, in ‘Arrivée’ cycling influencer Deby Brunold takes readers along for ‘the perfect ride’ around her local Swiss mountains.
Close

Related products

Sign up for our weekly newsletter and we will keep you updated with inspiration, news and exclusive offers.

This site uses cookies (cookies) to ensure the best user experience. If you continue to use the site, you accept the use of cookies. Read more »

Ok