Recipe formulation course with the B·Concept method
Design your own pastry recipes from scratch
LIVE THE EXPERIENCE
Get started in recipe formulation, begin with a overall knowledge of pastry ingredients and techniques, and learn how to formulate:
- Recipes such as mousses, creams, and compotes.
- Recipes balanced in terms of sugars and fats.
- Recipes suitable for freezing and thawing.
- Flavorful recipes to implement in any pastry business.
Key features
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Dates available in Spanish April 27-30, 2026; October 26-29, 2026; April 26-29, 2027; October 18-21, 2027. -
Dates available in English May 4–7, 2026; November 2–5, 2026; May 3–6, 2027; October 25–28, 2027.
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Dates available in French If you are interested in taking this course in French, please contact info@jordibordas.com.
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Duration and schedule The course lasts 32 hours spread over 4 days, from 8:00 a.m. to 5:00 p.m. with breaks for lunch. -
Modality In-person experience with an online component. -
Location pastry Bordas pastry School. -
Places 12 participants to ensure training quality. -
Format We combine theoretical explanations with practical examples. -
Trainers Learn with Jordi Bordas. -
Includes Breakfast, lunch, dossier with more than 30 recipes, and product tasting. -
Qualification Training certificate issued by the Jordi Bordas School. -
Price €1,200 + €620 pre-registration fee.
Aimed at
This course is for you if you’re passionate about the sweet world, you work or would like to work in a pastry business, café or hotel, or you dedicate yourself to the research and development of the alimentation sector and…
- You want to learn all about the ingredients that guide the future of pastry.
- You want to learn all about texture creating techniques.
- You want to learn the fundamentals of the B·Concept recipe formulation method.
- You want to understand the basics of pastry .
- You are encouraged to create a healthier, lighter and tastier pastry.
- You want to live a unique immersive experience into the world of pastry.
Course content
This is a classroom-based and online course. In the online part, we will discuss our philosophy and the essential ingredients we use to create pastry , such as chocolate, nuts, and fruit. We will then use these ingredients to review the four basic pastry techniques for creating textures.
We will also learn thebasics of creating pastry recipes from scratch using our B·Concept method, especially those that are water-based, such as mousses, creams, and compotes. In addition, you will be able to put what you have learned into practice through three pastry recipes pastry and included in this online section.
We will always work from our personal perspective of pastry; healthier, lighter, and tastier. Also, the B·Concept method will allow you to create your own recipes to suit your needs, whatever they may be.
During the four days of the in-person course, we will briefly review all the theoretical knowledge and you will work in teams to put what you have learned into practice and create more than 30 recipes from scratch. Finally, you will be able to enjoy a full buffet of eight pastry creations.
In this brief introduction, we will explain the three basic pillars of our pastry.
We will review the four basic techniques for creating textures that we always use and discuss the essential ingredients in our pastry, such as chocolate, nuts, and fruit.
Next, we will share a brief introduction about the B·Concept method and the step-by-step process to formulate recipes from scratch. We will compare classic recipes with recipes formulated by our team, to understand the differences between them and the improvements we have achieved.
One Gluten-free and lactose-free chocolate. It consists of a cocoa cake shake, an almond and cocoa crumble, a crunchy almond, cocoa, and 75% ChocoCoco topping, a creamy, gelatinized cocoa mousse, and a black glaze.
Gluten-free and lactose-free peach. It consists of a shortbread base and almond cream, a creamy roasted peach filling, peach air, yellow paint, and red paint.
Gluten-free and lactose-free pecan and cocoa cake. It consists of a pecan and cocoa cake batter, a light cocoa ganache, a chocolate cream, caramelized pecans, a 75% ChocoCoco coating, and a pecan and 75% ChocoCoco glaze.
On the first day of the course, we will begin working on gelled textures. We will look at the different gelling agents available on the market and create new recipes from scratch, working as a team.
The second day of the course will focus on creamy textures, which are mainly achieved using emulsion and thickening techniques. We will look at the texturizing agents involved in this type of recipe and, as on the previous day, we will put the theory into practice.
On the third day of the course, we will work on airy textures and experiment with classic and modern meringues, made with different ingredients (eggs, dairy products, vegetable proteins, etc.) and sweetened with sugars and fibers.
To conclude the course, we will review everything we have learned over the previous days, answer any remaining questions, and taste the recipes we have worked on throughout the week, now transformed into final products. We will discuss the results as a group and, finally, hand out the certificates.
Course schedule
This is a timetable of the course’s day itinerary. Please note that it may vary slightly, depending on the needs of the group or the ingredients available at the time of the course.
Before the start of the face-to-face part, you must view the online content that you will receive 30 days in advance.
Registration
Your registration includes:
- Training Certificate
- Recipe dossier with more than 40 recipes
- Breakfast and meals
- Tasting of dishes
Course price:
- Initial payment of €620 to reserve a place
- Remaining payment of €1,200 to be paid 30 days before the start of the course
Frequently asked questions
ABOUT THE COURSE
The course is 32 hours long, distributed into 4 training days.
The hours are from 8:00 a.m. to 5:00 p.m. with breaks for lunch and dinner.
It is not necessary for you to have previous experience or knowledge, although it is important that you are eager to learn!
This course is ideal for those who are just starting out in the world of pastry, but it is also suitable for professionals who wish to improve and reinvent themselves in the industry by acquiring valuable new knowledge and skills.
The course is based on theoretical and practical explanations by the chef, while he/she prepares the recipes with the help of the students.
We will use basic ingredients like chocolate couvertures, nuts, fruits and fruit purées, and also technical ingredients such as fibers (pectins, citrus fiber, chicory root fiber…) and other texturizing agents. In all cases, accessible ingredients or alternatives will be provided for all people and markets.
Comfortable work clothes. We will provide you with an apron at the beginning of the course.
Of course! Spots are limited so that we can guarantee an immersive and close experience with our team.
Yes, breakfast and lunch on all days of the course are included.
A few days prior to the start of the course, we will ask you about your food allergies or intolerances in order to adapt the menus.
The course takes place at Jordi Bordas Pastry School, located in Viladecans (Barcelona, Spain). The exact location will be informed on a date closer to the start of the course.
You can come to Viladecans by train, bus, or taxi, depending on where you come from or where you stay. In any case, we will inform you in detail how to get here during the days prior to the course.
There are several hotels and tourist apartments in Viladecans and its surroundings. If you have any doubt, we will be pleased to help you choose.
ABOUT THE REGISTRATION
Payment is made in two installments. The first is the pre-registration fee, which is paid immediately to reserve your place on the course. (Remember that places are limited). The second installment is payable 30 days before the start of the course.
The price includes breakfast, lunch, recipe dossier, and product tasting.
You have 15 days to cancel your registration, as long as there is at least one month left before the start of the course.
If the course gets canceled for our school’s reasons, such as some type of indisposition or illness of the instructors, or because the minimum number of participants is not reached, the school returns the amount paid for the price of the course. In any case, we recommend contracting cancellation insurance for flights and/or accommodation, since under no circumstances will the school be responsible for these expenses.
If you have any problem while enrolling, you can contact us to find the best solution by sending an email to info@jordibordas.com or by calling +34 93 611 20 70.
Testimonials
Ana Izquierdo Biologist and teacher | Madrid, Spain | @borntotangle
Professionalism, good work, teamwork, knowledge based on the long experience and trajectory with the B·Concept, humility and transformation of the complex into easy during the explanations, all this is what I have experienced during these days! I have seen and experienced a parallelism between the process experienced during the course, plus the teachings and the treatment received by the whole team, and especially by Jordi. As it happens with yoga; we must trust in the process. The first day Jordi told us that "everything seemed a lot, but with the days it would be better". Indeed! It all comes down to trust. Thank you for developing and teaching the B·Concept method because a "plan B" in baking is possible. It has been a great help, especially all the knowledge gained to formulate recipes that are going to help me enjoy baking while keeping my histamine intolerance in good shape. Thanks to the whole team!
Yi-Ting Huang Pastry chef and R&D and nutrition professional | Paris, France | @eatingglab
This course delves into the theory behind the ingredients we use in pastry how to find the perfect balance in recipes. It is full of theoretical learning combined with practical experiments. It is fascinating to taste healthier and lighter desserts! This is a very inspiring course that can change the way you look at each recipe, and it's training that all pastry chefs should take. I had a great time and learned a lot.
Tommas Van Rossum pastry teacher pastry Summa Brood & Banket school | Eindhoven, Netherlands | @tommasvrossum
From the first moment I entered the school until the last day I left, I was impressed by the knowledge that was there. Understanding the theoretical knowledge can be difficult at first, but when given the practical interpretation of the different topics, the pieces of the puzzle fit together seamlessly. The lessons on gelatins, creams, mousses and, ultimately, recipe testing, provide a lot of insight into the B·Concept method. This concept is very well thought out to work for a better world, both for the planet and for the customers.I will certainly take this new knowledge back to the classroom to pass on to future pastry chefs and make them aware of the current choices they are making.Thanks again to Jordi and the team for these 4 days, I am still amazed at the possibilities and the flavor profiles. Maybe the T concept will be born hahaha See you soon team!
Diana Bulanova Cake artist | Bristol, United Kingdom | @dia_patisserie
Hi! Thanks to this course I came to understand how to adjust and create my own recipes, improve existing ones and learn more about pastry techniques. Everything was so well explained, with examples, and Jordi shared a lot of valuable and high quality information, from the material presented, to the food and drinks. I think the B·Concept method is fantastic, and will help me experiment with my recipes. A special thanks to Jordi for being "down to earth" and communicating to all course members on the same level - it feels good to be part of such an experience! The team is amazing, helpful and attentive. Everything during the course was absolutely amazing and very well planned. This course is useful for both an amateur pastry chef working at home, as well as for any professional. thank you for this amazing experience!
Marcel Chatenet Pastry chef at Maison Chatenet | Bangkok, Thailand | @maisonchatenetbkk
I learned and trained in French cuisine and pastry. However, respectful of this long tradition, I felt the need to go further. This search was completed by approaching another vision: the B·Concept method. This course taught by Jordi Bordas is a real revelation for me. That of a healthier pastry, reduced in sugar and animal fat, and tastier. The techniques and ingredients that Jordi introduces open up a huge horizon for us. Now it is up to us to give free rein to our creativity. I have been a previous student of the Extended Online B·Concept Pastry Course and I recommend doing this training before or after to complement the classroom course of initiation to the formulation of recipes.
Daniela Popova Pastry chef | Sofia, Bulgaria | @dali.popova
Dear Jordi and Team, it has been an incredible experience! Thank you very much for the hospitality and for creating such a warm and welcoming atmosphere. I am more than impressed with the quality of the information provided in the course, the amount of work that went into the development of the course, the materials delivered during the training and the attention to every detail from everyone on the team. I highly recommend both the online and extended B·Concept Course and the classroom course to anyone who wants to be in control of their pastry work. It has been a revolutionary training that opens up endless possibilities to formulate healthier, lighter and tastier recipes. thank you very much!
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