Blog

Blog

B·Concept / Philosophy
12 Feb 2019

My vision of pastry

For me, pastry is a language, a form of expression, my way of communicating with the world. Pastry is my life. It has made me question everything, reflect more and, above all, look for answers. Not long ago I told you about my beginnings, my experience and how we got...

Read MoreLeer MásLire plus

Tropical Cake
Recipes
03 Feb 2019

Tropical Cake

This week we have been at Sirha where, in addition to discovering the latest pastry trends, we have been able to reconnect with friends and collaborators. Among them Ravifruit, who invited us to perform a demo at their stand thanks to which we could meet in person many of you....

Read MoreLeer MásLire plus

Eight technical books for pastry chefs
B·Concept
28 Nov 2018

Eight technical books for pastry chefs

While there is a – seemingly infinite – number of pastry books filled with recipes of the world’s greatest pastry chefs, we are often asked at our B·Concept courses by pastry students and chefs alike to guide them toward more technical pastry books; books that could help them deepen their...

Read MoreLeer MásLire plus

Eating is not just feeding
Recipes
29 Dec 2017

Eating is not just feeding

In this blog post, we present to you a project that we have been working on over the past few months. This project has been developed together with Ciberer (Centre for Biomedical Research into Rare Diseases) and Doctor Eugenia Resmini, a doctor specialised in Endocrinology and Nutrition at the Hospital...

Read MoreLeer MásLire plus

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...

Read MoreLeer MásLire plus

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...

Read MoreLeer MásLire plus

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...

Read MoreLeer MásLire plus

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...

Read MoreLeer MásLire plus

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...

Read MoreLeer MásLire plus

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...

Read MoreLeer MásLire plus

Page 1 of 212