Frédéric Bau

Pastry chef and creative director | Maison ValrhonaFrance
Frédéric Bau


Bau is one of the most authoritative voices in contemporary sweet gastronomy and one of the most prestigious communicators and trainers in artisanal chocolate work. In 1989, he created the École de Valrhona, a centre of chocolate specialisation.


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
Tue 19 17:15h - 18:15h Auditori Free