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Josep Maria Rodríguez

Pastry Chef | La Pastisseria Barcelona, Spain

Biography

Josep Maria Rodríguez Guerola (Barcelona) is one of the leading figures in contemporary pastry in Spain. He reached the pinnacle in 2011 when he was crowned World Pastry Champion at the prestigious Coupe du Monde de la Pâtisserie (Lyon), representing Spain.

In 2012, he founded “La Pastisseria Barcelona”, a high-end pastry workshop and boutique where he develops his own distinctive style: technical, creative, and sophisticated, combining familiar flavors with innovative presentations.
His work reflects a perfect balance between aesthetics, taste, and texture, with special attention to individual formats, the interplay of layers (crispy, mousse, sponge, creamy), and the precise use of ingredients.
Josep Maria advocates for a type of pastry that engages in dialogue with haute cuisine while maintaining artisanal rigor.
His avant-garde approach has made him a regular presence at international congresses and demonstrations, where he shares his vision of pastry as culinary art, refined technique, and sensory experience.

Today, Josep Maria continues to innovate from his workshop in Barcelona, positioning Spanish pastry among the world’s elite with each of his creations.

Sessions

17:30h

Cooking demonstration | .

La Pastisseria, tradition and innovation

Ana Jarquín La Pastisseria Pastry Chef Speaker

Josep Maria Rodríguez La Pastisseria Pastry Chef Speaker

2025-11-03 17:30 2025-11-03 18:15 Europe/Madrid La Pastisseria, tradition and innovation Massini, Black Forest and Tatin: three classics, a new perspective

In the world of pastry, there are creations that transcend time. Recipes that have become icons — references of taste, technique, and memory.
The Massini, Black Forest, and Tarte Tatin are three of those historic creations that, beyond their geographical origins, belong to the collective imagination of the sweet world.
In this demonstration, we want to pay tribute to these great classics, respecting their essence while daring to reinterpret them from a contemporary, technical, and sensory point of view.

Our goal is clear: to preserve the soul of the dessert while adapting it to today’s palate.
To achieve this, we explore new formats, play with textures, lighten structures, and seek greater flavor intensity without excess.
We believe in a balanced, elegant, and evocative pastry where tradition is not lost, but rather transformed and evolved.

A contemporary look at the timeless

Revisiting the classics doesn’t mean betraying them. It means understanding them deeply, recognizing their essential values, and working from that understanding to make them converse with the present.
In these versions of Massini, Black Forest, and Tatin, we don’t aim to impress with artifice but to enhance the sensory experience: less sugar, more flavor; less density, more lightness; less volume, more intention.

Through textures — creamy, crunchy, melting, airy — we aim to offer a lighter yet equally emotional pastry, where each bite respects tradition while surprising the palate.

Aula Makro

Mon 3 17:30h - 18:15h Aula Makro Free access