Pastry Baking and Chocolate Intensive Program

Immerse yourself in a 2-week program dedicated to mastering the making of traditional breads, pastries, cakes and chocolates!

Summary

Discover the most innovative techniques of the moment while creating irresistible delights in each session

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Program Features

The evolution of Catalan and Spanish pastry: traditional vs. modern
Basic ingredients and essential techniques Classic cakes and traditional sweet recipes
Panellets, Torrons, La Mona, Pâte à choux, Catalan tea pastries, Entremets, Ice-cream, and traditional confectionery products
Baking products, sweet and savory products, yeast-raised doughs
Restaurant desserts
Introduction to the Chocolate world Tempering technique, flat chocolate design, chocolate bonbon, chocolate molds, and artistic design.

Program Details

Dates	2nd to 13th June 2025
Duration	2 weeks
Ages	16+
Fees	2,530
Location	Manresa, Spain

This unique program will focus on pastry, bakery and chocolate elaborations. Practical days will be at JOVIAT, awarded the best Catalan Pastry School in 2024.
Field days include visits to World Chocolate Master 2022 at his workshop, visits to honey and cheese producers as well as various producers of traditional pastries.

Learn about the evolution of Catalan pastry: traditional vs. modern. Classic cakes and traditional sweet recipes Catalan tea pastries, Entremets, Ice-cream, and traditional confectionery products. Baking products, sweet and savory products, yeast-raised doughs, different types of bread, puff pastry, viennoiserie and Catalan Hors d’oeuvre.

Restaurant desserts: Traditional and new plating techniques.

Introduction to the Chocolate World: tempering technique, flat, chocolate design, chocolate bonbon, chocolate molds, and artistic design.

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