Track: Pastry and bakery

Mon 02

10:45h

Presentation with tasting | . Pastry and bakery

The polvoron – Without tradition there is no innovation

Lluïsa Estrada Arias Escola de Pastisseria del Gremi de Barcelona (EPGB) Pastry Speaker

Marc Casanovas Journalist Presenter

2026-11-02 10:45 2026-11-02 11:30 Europe/Madrid The polvoron – Without tradition there is no innovation Polvorón-making process developed by Lluïsa Estrada as part of her participation in MMAPE 2026, the competition to find Spain’s Best Artisan Pastry Chef, held at Gastrónoma in Valencia on 25 and 26 October. A traditional sweet, especially popular during the Christmas season, which can also be transformed into an innovative product based on the original recipe. Includes a tasting of both the traditional and innovative versions. ForumLab

Mon 2

10:45h - 11:30h ForumLab Free access

12:00h

Presentation with tasting | . Pastry and bakery

The honey and the Christmas Sweet – The hallmark of craftsmanship

Marc Casanovas Journalist Presenter

Pep Turull Pastisseria Turull Pastry Chef Speaker

2026-11-02 12:00 2026-11-02 12:45 Europe/Madrid The honey and the Christmas Sweet – The hallmark of craftsmanship As the winner of the latest Best Artisan Cream Nougat in Spain Competition, organised by the Barcelona Guild of Pastry Chefs, Terrassa-based pastry chef Pep Turull will demonstrate how to make this classic nougat using an authentic ingredient: honey. Specifically, he will use a honey that bears the Mel d’Apicultores i Apicultors de Catalunya (MAAC) seal, a collective brand that officially guarantees the product’s 100% local origin and the quality of this prized food.The perfect combination of natural local produce and artisanal pastry-making. Tasting included.
ForumLab

Mon 2

12:00h - 12:45h ForumLab Free access

Wed 04

13:15h

Showcooking | . Pastry and bakery

Traditional Bakery Products Today

Yohan Ferrant Baking School Barcelona Sabadell Director Speaker

Enric Badia Forn Elias & Baking School BS Baker and trainer Speaker

Roger Vilardosa Vilardosa & Baker School BS Baker and trainer Speaker

Sylvian Hervieux Baking School BS Baker MOF Speaker

Anna Riera Pi Journalist Presenter

2026-11-04 13:15 2026-11-04 14:15 Europe/Madrid Traditional Bakery Products Today An expert point of view at today’s baking industry through cereals, native wheat varieties and traditional products making a comeback.From the quarter loaf to the baker’s coca, a journey between tradition, craftsmanship and innovation. ForumLab

Wed 4

13:15h - 14:15h ForumLab Free access