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.
- Recipes full of flavor to implement in any pastry business.
Key features
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Dates available in Spanish February 3 - February 6, 2025 | September 22 - September 25, 2025 -
Dates available in English February 24 - February 27, 2025 | October 13 - October 16, 2025
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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 has a duration of 32 hours distributed in 4 days, from 8:00 a.m. to 5:00 p.m. with lunch breaks. -
Modality Face-to-face experience with an online part. -
Place Jordi Bordas Pastry School. -
Places 13 participants to ensure quality training. -
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 € + 400 € pre-registration.
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 traditional 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.
Syllabus
This is a classroom and online course. In the online part, we will talk about our philosophy, the essential ingredients we use to create a healthier pastry, such as chocolates, nuts or fruits, and from them we will review the four basic pastry techniques to build textures.
We will also learn thebasics to formulate pastry recipes from scratch with our method B·Concept, especially those that are water-based, such as mousses, creams or compotes. In addition, you will be able to put into practice what you have learned by means of 3 pastry elaborations explained and included in this online part.
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 classroom course, we will briefly review all the theoretical knowledge and you will work in a team to put into practice what you have learned and create more than 30 recipes from scratch. Finally, you will enjoy a full buffet of 8 pastry preparations.
TÉLÉCHARGEZ LE PROGRAMME DU COURS EN FRANÇAIS
In this brief introduction we will explain the three basic pillars of our bakery.
We will review the 4 basic techniques for creating textures with which we always work and we will put on the table the essential ingredients in our pastry, such as chocolates, nuts or fruits.
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 Chocolate is gluten and lactose free. It consists of a cocoa cake shake, an almond and cocoa crumble, an almond, cocoa and ChocoCoco 75 % crunchy, a creamy, gelled and a cocoa mousse, and a black glaze.
Gluten-free and lactose-free Peach. It is composed of a sablé and an almond cream, a roasted peach cream, a 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, candied pecans, a ChocoCoco 75% coating and a pecan and ChocoCoco 75% coating.
On the first day of the course, we will start working on gelled textures. We will see the different gelling agents that we can find in the market and we will 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 emulsifying and thickening techniques. We will see the texturizing agents involved in this type of recipes and, as on the previous day, we will put theory into practice.
During 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, vegetable proteins, etc.) and sweetened with sugars and fibers.
At the end of the course, we will review everything we have learned during the previous days, we will solve the last doubts and we will taste the recipes we have worked on during the week, already implemented in final products. We will discuss the results in group and, finally, we will deliver 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.
Registration
Your registration includes:
- Training Certificate
- Recipe dossier with more than 40 recipes
- Breakfast and meals
- Tasting of elaborations
Course price:
- Initial payment of 400 € to reserve your spot
- Remaining payment of 1.200 € to be paid 15 days before the start of the course.
The course will be 100% confirmed 30 days before the start of the course. In case of cancellation, the initial pre-registration fee will be refunded. We recommend taking out cancellation insurance at the time of booking flights and/or accommodation, as under no circumstances will the school be responsible for these expenses.
Frequently asked questions
ABOUT THE COURSE
The course is 32 hours long, distributed into 4 training days.
The schedule is from 8:00 to 17:30, with breakfast and lunch breaks.
It is not necessary for you to have previous experience or knowledge, although it is important that you are eager to learn!
It is an ideal course for those who are getting started into the pastry world; and also, it is a perfect course for those pastry professionals who wish to improve and reinvent themselves within the pastry sector, by acquiring new knowledge and skills of great value.
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 payment is for the pre-registration, and it is done immediately to reserve your spot on the course. (Remember that spots are limited). The second installment will be paid 15 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 is a course that delves into the theory of the ingredients we use in pastry and how to find the perfect balance in recipes. It is full of theoretical learning combined with practical experiments and it is super interesting to taste healthier and lighter desserts! This is a very inspiring course that can change the way you look at each recipe, and a training that all pastry chefs should do. I had a great time and learned a lot.
Tommas Van Rossum Pastry teacher at 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, UK : @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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