Blog

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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Tú sabes, tú puedes!
Eventos
13 Jun 2016

Tú sabes, tú puedes!

Estamos muy orgullosos de formar parte del proyecto Cultura Emprenedora a l’Escola, del ayuntamiento de nuestra ciudad, Viladecans, que fomenta la emprendeduría entre los alumnos de primaria de nuestras escuelas. Ya hace varios años que apadrinamos las cooperativas que desarrollan los alumnos de 5º de la escola Montserratina. La pasada...

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Lune croissanterie
Eventos
09 Jun 2016

Lune croissanterie

3 horas esperando para comerse un cruasán. ¿Las harías? Los que han probado los cruasanes de Lunecroissanterie no se amedrentaran fácilmente por mucha cola que haya. Es la enésima demostración de que las cosas bien hechas, los ingredientes más buenos, y el tiempo y la paciencia que cada elaboración requiere, producen...

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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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Eventos
05 May 2016

Nos gusta #fentlindi

Nos gusta #fentlindi. En catalán significa “hacer el indio” que ya va un poco en nuestra línea y es que no hay mejor entorno de trabajo que el que te permite estar relajado, ser creativo y ¿por qué no? bromear cuando conviene. Esto es clave para innovar, bien lo saben...

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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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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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