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Track: Pastry and bakery

Mon 03

11:00h

Presentation | .

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

David Hernández Baker Speaker

Roger 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 Forum Classroom

11:00h - 12:00h Forum Classroom Free acces

12:00h

Presentation | .

Purity of flavour as the main ingredient

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

2025-11-03 12:00 2025-11-03 13:00 Europe/Madrid Purity of flavour as the main ingredient Purity of flavour as the main ingredient Forum Classroom

12:00h - 13:00h Forum Classroom Free acces

16:30h

Presentation | .

Christmas according to Lluc Crusellas

Lluc Crusellas Eukarya Pastry chef Speaker

2025-11-03 16:30 2025-11-03 17:15 Europe/Madrid Christmas according to Lluc Crusellas Chocolatier Lluc Crusellas will explain his most creative ideas for the Christmas holidays. Forum Classroom

16:30h - 17:15h Forum Classroom Free acces

18:00h

Presentation | .

Stand out with bespoke chocolate – Valrhona

Sandra Ornelas École Valrhona Pastry Chef Speaker

Eric Ortuño Atelier Founding partner Speaker

Lorena Criollo École Valrhona Pastry Chef Speaker

2025-11-03 18:00 2025-11-03 19:00 Europe/Madrid Stand out with bespoke 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. Forum Classroom

18:00h - 19:00h Forum Classroom Free acces

Tue 04

17:00h

Presentation | .

Traditional sweets in the new Catalan pastry shop

Schedule

2025-11-04 17:00 2025-11-04 18:30 Europe/Madrid Traditional sweets in the new Catalan pastry shop Toni Vera (Canal-Mervier), Sergi Vela (Sergi Vela Pastisser-Xocolater), Rafa Delgado (Grup Nandu Jubany), Ricard Martínez (RicMaiz, Estudio), Ester Roelas (Escola de Pastisseria), Jordi Farrés (Culinary Institute Barcelona), Anna Katherina (Aula Canal), Paula Domènech (CETT-UB), Lluís Costa (Vallflorida Xocolaters) and Adrià Rodón (Culinary Institute Barcelona) will show us how some of the traditional sweets are made in the new Catalan pastry shop. Auditorium

17:00h - 18:30h Auditorium Free acces

17:10h

Presentation | .

The “coca de llardons”

Ester Roelas Ester Roelas. Escola de Pastisseria Pastry Chef Speaker

Jordi Farrés Culinary Institute Barcelona (CIB) Pastry Chef Speaker

2025-11-04 17:10 2025-11-04 17:25 Europe/Madrid The “coca de llardons” In this session, Ester Roelas and Jordi Farrés will demonstrate how to make authentic pork rind cake. Auditorium

17:10h - 17:25h Auditorium Free acces

17:25h

Presentation | .

Swiss roll

Anna Katherina Aula Canal Pastry Chef Speaker

Paula Domènech Boiron Pastry Chef Speaker

2025-11-04 17:25 2025-11-04 17:40 Europe/Madrid Swiss roll Pastry chefs Anna Katherina and Paula Domènech will teach attendees how to make their version of the Swiss roll. Auditorium

17:25h - 17:40h Auditorium Free acces

17:40h

Presentation | .

The “Mona de Pasqua” (

Lluis Costa Vallflorida Xocolaters Pastry Chef Speaker

Adrià Rodon Culinary Institute Barcelona Pastry Chef Speaker

2025-11-04 17:40 2025-11-04 17:55 Europe/Madrid The “Mona de Pasqua” ( Lluís Costa and Adrià Rodón will demonstrate how to make a typical Catalan pastry: the "Mona de Pasqua". Auditorium

17:40h - 17:55h Auditorium Free acces

17:55h

Presentation | .

The mille-feuille

Toni Vera Canal - Mervier Pastry Chef Speaker

Sergi Vela Sergi Vela Pastisser-Xocolater Pastry Chef Speaker

2025-11-04 17:55 2025-11-04 18:10 Europe/Madrid The mille-feuille Toni Vera and Sergi Vela will teach participants how to make one of the traditional sweets of Catalan pastry-making: the mille-feuille. Auditorium

17:55h - 18:10h Auditorium Free acces

18:10h

Presentation | .

The “pijama”

Ricard Martínez RicMaiz Estudio Pastry Chef Speaker

2025-11-04 18:10 2025-11-04 18:25 Europe/Madrid The “pijama”

Ricart Martínez prepare a version of another traditional Catalan pastry: the pijama.

Auditorium

18:10h - 18:25h Auditorium Free acces

Wed 05

11:30h

Competition | .

The Baker 2025 Competition

2025-11-05 11:30 2025-11-05 12:45 Europe/Madrid The Baker 2025 Competition Third edition of the national award organised by the Baking School Barcelona Sabadell of the Guild of Bakers of the Province of Barcelona. The aim of the competition is to recognise and promote the baking profession, rewarding professionals who demonstrate the best mastery of different baking and pastry techniques, as well as contributing new ideas and demonstrating business management skills. Forum Classroom

11:30h - 12:45h Forum Classroom Free acces

13:00h

Presentation | .

José Roldan, World Baker 2025

2025-11-05 13:00 2025-11-05 14:00 Europe/Madrid José Roldan, World Baker 2025 José Roldan, World Baker 2025 Forum Classroom

13:00h - 14:00h Forum Classroom Free acces

13:45h

Presentation | .

Catalan chefs around the world. The pastry chef revolutionising Mexico

Xano Saguer Çuina MX Pastry Chef Speaker

2025-11-05 13:45 2025-11-05 14:15 Europe/Madrid Catalan chefs around the world. The pastry chef revolutionising Mexico In this session, Xano Saguer will show us the sweets he makes in Mexico. Auditorium

13:45h - 14:15h Auditorium Free acces

Track: Pastry and bakery

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