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Sweet Forum

Mon 18
10:30h
Session | Sweet Forum Sweetfusió

The gastronomic universe of vanilla

Adriana Valencia
Adriana ValenciaEurovanilleSales representative
18-10-2021 10:3018-10-2021 11:30Europe/MadridThe gastronomic universe of vanilla

Presentation of new origins, tasting and their applications 

Hall 8 - Taller 2 / Ágora
10:30h - 11:30h Taller 2 / Ágora Free
11:45h
Session | Sweet Forum Sweetfusió

L’Atelier Presentation of the book Break

Eric Ortuño
Eric OrtuñoL'AtelierPastry chef
18-10-2021 11:4518-10-2021 12:45Europe/MadridL’Atelier Presentation of the book Break

Eric Ortuño L'Atelier, Christmas tea pastries, a new twist on this family tradition, with tasting.

Hall 8 - Taller 2 / Ágora
11:45h - 12:45h Taller 2 / Ágora Free
13:00h
Session | Sweet Forum Sweetfusió

Blonde Raw Sugar, the natural sugar of the past

Ricardo Vélez
Ricardo VélezThe PâtissierChef
18-10-2021 13:0018-10-2021 14:00Europe/MadridBlonde Raw Sugar, the natural sugar of the past

Christmas recipe with the incorporation of natural sugars of great flavour and tradition that will be used to give the sweetest point of Christmas.

 

Hall 8 - Taller 2 / Ágora
13:00h - 14:00h Taller 2 / Ágora Free
Tue 19
10:30h
Session | Sweet Forum Sweetfusió

Reinventing indulgence

Ricard Fernández
Ricard FernándezT500 PuratosTechnician demonstrator
Josep Ramón Cuadras
Josep Ramón CuadrasT500 PuratosTechnician demostrator
19-10-2021 10:3019-10-2021 11:30Europe/MadridReinventing indulgence

We present the most up to date christmas products designed and developed to facilitate the work of the craftsman.

Hall 8 - Taller 2 / Ágora
10:30h - 11:30h Taller 2 / Ágora Free
11:45h
Session | Sweet Forum Sweetfusió

Miquel Guarro’s Christmas patisserie

Miquel Guarro
Miquel GuarroHofmann SchoolPastry director
19-10-2021 11:4519-10-2021 13:45Europe/MadridMiquel Guarro’s Christmas patisserie

Presentation of a new line of pastries for Christmas, with fruit and lighter ingredients.

Friolisa

Hall 8 - Taller 2 / Ágora
11:45h - 13:45h Taller 2 / Ágora Free
17:15h
Session | Sweet Forum VI ESPAISUCREThebestDESSERT

Fine pastry and dessert cuisine

Frédéric Bau
Frédéric BauMaison ValrhonaPastry chef and creative director
Jordi Butrón
Jordi ButrónEspai SucreChef
Ricard Martínez
Ricard MartínezEspai SucrePastry chef
Belén Parra
Belén ParraFreelanceJournalist
19-10-2021 17:1519-10-2021 18:15Europe/MadridFine pastry and dessert cuisine

Session in the framework of the ESPAISUCREThebestDESSERT Competition

Hall 8 - Auditori
17:15h - 18:15h Auditori Free
18:15h
Awards | Sweet Forum Best Panettone Award

Best Artisan Panettone of Spain Award 2021(VI Edition)

Carme Gasull
Carme GasullJournalist
19-10-2021 18:1519-10-2021 18:45Europe/MadridBest Artisan Panettone of Spain Award 2021(VI Edition)

Presentation of the award for the Best Artisan Panettone in Spain 2021, organised by the Escuela de Pastelería del Gremio de Barcelona.

Hall 8 - Auditori
18:15h - 18:45h Auditori Free
Wed 20
10:30h
Session | Sweet Forum Sweetfusió

Christmas Nougat 2021

Saray Ruiz
Saray RuizEPGBTeacher
20-10-2021 10:3020-10-2021 11:30Europe/MadridChristmas Nougat 2021

Presentation on impulse sales at Christmas with a focus on nougat related products.

Escola de Pastisseria del Gremi de Barcelona

Hall 8 - Taller 2 / Ágora
10:30h - 11:30h Taller 2 / Ágora Free
11:00h
Session | Sweet Forum VI ESPAISUCREThebestDESSERT

Refreshing desserts, a view from EspaiSucre

Ricard Martínez
Ricard MartínezEspai SucrePastry chef
20-10-2021 11:0020-10-2021 11:45Europe/MadridRefreshing desserts, a view from EspaiSucreHall 8 - Taller 1
11:00h - 11:45h Taller 1 Free
11:45h
Session | Sweet Forum Sweetfusió

Championship Panettones

Adán Sáez
Adán SáezXocosavePastry shop owner
20-10-2021 11:4520-10-2021 12:45Europe/MadridChampionship Panettones

Owner of the Xocosave patisserie and current winner presents his winning panettone and his current technique.

Hall 8 - Taller 2 / Ágora
11:45h - 12:45h Taller 2 / Ágora Free
12:00h
Talk | Sweet Forum VI ESPAISUCREThebestDESSERT

The EspaiSucre method applied in the bakery shop

Albert Roca
Albert RocaSant Croi Pastry Shop Pastry chef
20-10-2021 12:0020-10-2021 12:45Europe/MadridThe EspaiSucre method applied in the bakery shopHall 8 - Taller 1
12:00h - 12:45h Taller 1 Free
13:00h
Session | Sweet Forum Sweetfusió

Creative Christmas

Jean Sivieude
Jean SivieudeSosaTechnician demonstrator
20-10-2021 13:0020-10-2021 14:00Europe/MadridCreative Christmas

New versions of ideas and products for a creative and different Christmas.

Hall 8 - Taller 2 / Ágora
13:00h - 14:00h Taller 2 / Ágora Free
13:00h
Session | Sweet Forum VI ESPAISUCREThebestDESSERT

New techniques applied to truffles in the sweet world

Xavi Donnay
Xavi DonnayLasarte (*** Michelin) Pastry chef
David Chamorro
David ChamorroFood Idea LabChef and co-founder
20-10-2021 13:0020-10-2021 13:45Europe/MadridNew techniques applied to truffles in the sweet worldHall 8 - Taller 1
13:00h - 13:45h Taller 1 Free
14:00h
Awards | Sweet Forum VI ESPAISUCREThebestDESSERT

Jury tasting VI ESPAISUCREThebestDESSERT

20-10-2021 14:0020-10-2021 15:00Europe/MadridJury tasting VI ESPAISUCREThebestDESSERT

Jury: Javier Antoja, Frédéric Bau, Jordi Butrón, José Carlos Capel, Miquel Guarro, Cristina Jolonch, Ricard Martínez, Julia Pérez, Philippe Regol, Jordi Roca

Hall 8 - Taller 1
14:00h - 15:00h Taller 1 Free
17:00h
Awards | Sweet Forum VI ESPAISUCREThebestDESSERT

ESPAISUCREThebestDESSERT Awards and Pierre Gagnaire’s tribute to Frédéric Bau

20-10-2021 17:0020-10-2021 17:45Europe/MadridESPAISUCREThebestDESSERT Awards and Pierre Gagnaire’s tribute to Frédéric BauHall 8 - Auditori
17:00h - 17:45h Auditori Free
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