Belén Parra

12:00h

Talk | .

Purity of flavour as the main ingredient

Belén Parra Journalist Presenter

Saray Ruiz Rodriguez Escola de Pastisseria del Gremi de Barcelona Pastry chef Speaker

2025-11-03 12:00 2025-11-03 13:00 Europe/Madrid Purity of flavour as the main ingredient Tradition and respect for it are among the core values of the Pastry Guild School of Barcelona (EPGB). That is why, on this occasion, we will talk about tradition—its importance and its evolution. Because without tradition, there is no avant-garde. The reinterpretation of the classics and the defense of gastronomic identity will be the theme we will explore in this session. Aula Forum

Mon 3 12:00h - 13:00h Aula Forum Free access

16:30h

Talk | .

Lluc Crusellas Modern Nougats

Belén Parra Journalist Presenter

Lluc Crusellas Eukarya Pastry chef Speaker

2025-11-03 16:30 2025-11-03 17:15 Europe/Madrid Lluc Crusellas Modern Nougats Lluc Crusellas Modern Nougats. A collection of Christmas figure nougats — creations that not only showcase decorative and technically complex chocolate work, but are also built on a nougat base to make the experience even more festive! Aula Forum

Mon 3 16:30h - 17:15h Aula Forum Free access

18:00h

Talk | .

Stand out with customised chocolate – Valrhona

Belén Parra Journalist Presenter

Eric Ortuño L'Atelier Barcelona Founding partner Speaker

Lorena Criollo École Valrhona Pastry Chef Speaker

Sandra Ornelas École Valrhona Pastry Chef Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Stand out with customised chocolate – Valrhona Valrhona's two technicians, Sandra Ornelas and Lorena Criollo, together with pastry chef Eric Ortuño, will present Compoz Lab, bespoke chocolate, an online service that allows you to easily create your own flavours. Aula Forum

Mon 3 18:00h - 19:00h Aula Forum Free access

17:55h

Talk | .

The mille-feuille

Belén Parra Journalist Presenter

Sergi Vela Sergi Vela Pastisser-Xocolater Pastry Chef Speaker

Toni Vera Canal - Mervier Pastry Chef Speaker

2025-11-04 17:55 2025-11-04 18:10 Europe/Madrid The mille-feuille Toni Vera and Sergi Vela will teach participants how to make one of the traditional sweets of Catalan pastry-making: the mille-feuille. Auditori

Tue 4 17:55h - 18:10h Auditori Free access

18:10h

Talk | .

The “pijama”

Belén Parra Journalist Presenter

Ricard Martínez RicMaiz Estudio Pastry Chef Speaker

2025-11-04 18:10 2025-11-04 18:25 Europe/Madrid The “pijama”

Ricart Martínez prepare a version of another traditional Catalan pastry: the pijama.

Auditori

Tue 4 18:10h - 18:25h Auditori Free access

17:10h

Talk | .

The “coca de llardons”

Belén Parra Journalist Presenter

Ester Roelas Ester Roelas. Escola de Pastisseria Pastry Chef Speaker

Jordi Farrés Culinary Institute Barcelona (CIB) Pastry Chef Speaker

2025-11-04 17:10 2025-11-04 17:25 Europe/Madrid The “coca de llardons” In this session, Ester Roelas and Jordi Farrés will demonstrate how to make authentic pork rind cake. Auditori

Tue 4 17:10h - 17:25h Auditori Free access

17:25h

Talk | .

Swiss roll

Anna Katherina Aula Canal Pastry Chef Speaker

Belén Parra Journalist Presenter

Paula Domènech Boiron Pastry Chef Speaker

2025-11-04 17:25 2025-11-04 17:40 Europe/Madrid Swiss roll Pastry chefs Anna Katherina and Paula Domènech will teach attendees how to make their version of the Swiss roll. Auditori

Tue 4 17:25h - 17:40h Auditori Free access

17:40h

Talk | .

The “Mona de Pasqua” (

Adrià Rodon Culinary Institute Barcelona Pastry Chef Speaker

Belén Parra Journalist Presenter

Lluis Costa Vallflorida Xocolaters Pastry Chef Speaker

2025-11-04 17:40 2025-11-04 17:55 Europe/Madrid The “Mona de Pasqua” ( Lluís Costa and Adrià Rodón will demonstrate how to make a typical Catalan pastry: the "Mona de Pasqua". Auditori

Tue 4 17:40h - 17:55h Auditori Free access

11:00h

Competition | .

The Baker 2025 Competition

Belén Parra Journalist Presenter

2025-11-05 11:00 2025-11-05 12:45 Europe/Madrid The Baker 2025 Competition Third edition of the national award organised by the Baking School Barcelona Sabadell of the Guild of Bakers of the Province of Barcelona. The aim of the competition is to recognise and promote the baking profession, rewarding professionals who demonstrate the best mastery of different baking and pastry techniques, as well as contributing new ideas and demonstrating business management skills. Aula Forum

Wed 5 11:00h - 12:45h Aula Forum Free access

13:00h

Talk | .

José Roldan, World Baker 2025

Belén Parra Journalist Presenter

José Roldán Baker Speaker

2025-11-05 13:00 2025-11-05 14:00 Europe/Madrid José Roldan, World Baker 2025 José Roldan, World Baker 2025 Aula Forum

Wed 5 13:00h - 14:00h Aula Forum Free access

13:00h

Workshop with tasting | .

Emblematic creations from Catalan bakeries

Belén Parra Journalist Presenter

Daniel Jordà Panes Creativos Baker Speaker

David Hernández Trainer and advisor to small and medium-sized enterprises in the bakery sector Speaker

Enric Bordas Pastisseria Santacreu Baker Speaker

Matt Valette Baking School Barcelona Sabadell & Morreig Baker Speaker

2025-11-03 13:00 2025-11-03 14:00 Europe/Madrid Emblematic creations from Catalan bakeries Catalonia is a land of great breads, of bakeries that preserve the soul of the craft, and of products that are part of its gastronomic identity. In this presentation, we pay tribute to three gems of Catalan bread: the Coca de Sant Joan, Pa de Pagès, and the Llonguet.
Guided by artisan bakers and industry experts, attendees will discover the secrets that make these products unique —from their doughs and fermentation processes to their cultural significance— with live demonstrations and a tasting session to fully appreciate their flavors and textures. Aula Forum

Mon 3 13:00h - 14:00h Aula Forum Free access