Blog

Sweet “biquini” (gluten-free)
Recipes
07 Apr 2017

Sweet “biquini” (gluten-free)

After the success achieved by our sweet “biquini”, created for Cuina magazine’s pastry section, we included the gluten free version in our pastry courses. Now that it has appeared in the front page of Què fem? of La Vanguardia newspaper, we have decided to post the recipe so you can...

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After Eight (gluten free)
Recipes
27 Sep 2016

After Eight (gluten free)

The world is divided between people who enjoy the matching of chocolate and mint, and people… who are not really excited about it. We hope you are part of the first group! This recipe is good for gluten intolerants because is gluten free. We publiched on CUINA Magazine, where we...

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Values
Philosophy
26 Sep 2016

Values

“We are what we eat”, says the proverb. Personally, I add what we are eating and what we have eaten. As far as I am concerned, since I was a child, the daily menu was first effort, then perseverance, and for dessert, self-improvement. We could always have a second helping...

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Yuzu nougat
Recipes
13 Sep 2016

Yuzu nougat

The yuzu nougat is one of our special nougats. The mixture of chocolate with such an special fruit as this Japanese citrus always excels at Christmas table. In addition, we opted to find a very zen design, simple but colourful, and we designed this mould, which makes it possible to...

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A different Christmas
Courses
05 Sep 2016

A different Christmas

We know that it is still hot to speak about Christmas, but pastry chefs are foresighted people. We have begun to think and to design the turrons we want to prepare for Christmas, beyond the classic ones. We will repeat a course that was very successful last year, where we...

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Happy to be back!
Courses / Events
29 Aug 2016

Happy to be back!

We do not know if there are lots of people happy to see September here again, but as far as we are concerned, it is the starting signal for a promising season and… Yes! We were looking forward to it! In October we are coming back with the courses, at...

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Is your patisserie really yours?
Courses
17 Jun 2016

Is your patisserie really yours?

When they ask us if B·Concept is good to create a healthier patisserie, we answer “Yes, but no”. It is not only that. Jordi Bordas has a personal trend for healthier food and this is the patisserie he wants to do and he promotes. But with B·Concept, each professional can...

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New course calendar
Courses
16 May 2016

New course calendar

  The new calendar has now been published with all the courses available for the final quarter of this year. We’ve wanted to plan courses which are useful and practicals so that you can fully enjoy the experience. There is a variety of courses which cover different areas such as...

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Australia, here we go!
Events
16 May 2016

Australia, here we go!

  Next week we are going to Australia with Ravifruit, where we will be part of the prestigious judging panel of the competition, Savour Patissier of the Year. This competition is organised by the school which Kirsten Tibbals runs. Along with Julien Alvarez, Franck Haasnoot and Paul Kennedy, we will...

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Easter at home
Courses
06 Apr 2016

Easter at home

Sharing with family and friends food that we have made ourselves is a real pleasure. For this reason, we set out to do this course in which we gave you all the recipes and tricks to create at home your own desserts and sweets, typical at this time of year....

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Lactose free chocolate & raspberry cake
Recipes
06 Apr 2016

Lactose free chocolate & raspberry cake

The typical image of lactose free cakes is that they are dense and dry. “Surely with no milk , no cream, no butter … ” We are going to banish this myth there with a delicious, gourmet recipe which is lactose free.  It’s much lighter and easier to digest so it’s...

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Maple syrup and cherry Sara cake
Recipes
24 Mar 2016

Maple syrup and cherry Sara cake

Tradition says the typical cake served at Easter should be the Sara. The Sara cake is made of sponge, buttercream and almonds which is the base to support the chocolate Easter eggs.  However, what are the origins of the Sara Cake? The cake is named in honour of the actress, Sara...

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Only Chocolate
Courses
22 Mar 2016

Only Chocolate

We are not discovering anything new if we announce that chocolate is a downfall for many of us. Why go on one of the chocolate courses at our school? On our chocolate courses you will be able to share moments, knowledge, experience and most importantly a healthy addiction to taste the...

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Classic cakes which never fail!
Courses
22 Mar 2016

Classic cakes which never fail!

We love to innovate and try new sweets and desserts but there are classics that can’t be beaten. The Sara , Massini and Opera cakes, always go down well and guarantee a smile from your dinner guests. However do you know all the tricks to make these? Last weekend we...

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