Track: Pastry and bakery

13:00h

Workshop with tasting | . Pastry and bakery

Emblematic creations from Catalan bakeries

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

Daniel Jordà Panes Creativos Baker Speaker

Matt Valette Baking School Barcelona Sabadell & Morreig Baker Speaker

Enric Bordas Pastisseria Santacreu Baker Speaker

Belén Parra Journalist Presenter

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

11:00h

Talk | . Pastry and bakery

Product demonstration by the Guild School team at the Mondial du Pain

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

Roger Vilardosa Fleca Vilardosa Baker Speaker

Isaac Galofré Ca l'Arseni Baker Speaker

2025-11-03 11:00 2025-11-03 12:00 Europe/Madrid Product demonstration by the Guild School team at the Mondial du Pain The School of the Gremi de Flequers de la Provincia de Barcelona presents an exclusive demonstration of the products created to represent Catalonia and Spain at the Mondial du Pain, the prestigious international bakery competition.
Bakers Roger Vilardosa, David Hernández, and Isaac Galofré will showcase live the techniques, processes, and formulas used in their creations, highlighting their precision, creativity, and respect for tradition Aula Forum

Mon 3

11:00h - 12:00h Aula Forum Free access

18:00h

Talk | . Pastry and bakery

Stand out with customised chocolate – Valrhona

Sandra Ornelas École Valrhona Pastry Chef Speaker

Eric Ortuño L'Atelier Barcelona Founding partner Speaker

Lorena Criollo École Valrhona Pastry Chef Speaker

Belén Parra Journalist Presenter

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

16:30h

Talk | . Pastry and bakery

Lluc Crusellas Modern Nougats

Lluc Crusellas Eukarya Pastry chef Speaker

Belén Parra Journalist Presenter

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

12:00h

Talk | . Pastry and bakery

Purity of flavour as the main ingredient

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

Belén Parra Journalist Presenter

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