Recipe formulation course with the B·Concept method
Design your own pastry recipes from scratch
LIVE THE EXPERIENCE
Get started with recipe development, building on your general knowledge of ingredients and techniques from pastry, and learn:
- to create your own recipes for mousses, creams, and compotes.
- to create textures that are balanced in terms of sugars and fats.
- to adapt your recipes to freezing and thawing processes.
- to optimize production processes and costs.
- to adapt your recipes to different dietary needs, including vegan options and adjustments based on specific nutritional profiles.
Key features
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Available dates: Spanish October 26–29, 2026; May 24–27, 2027; October 18–21, 2027. -
Available dates: English November 2–5, 2026; May 3–6, 2027; October 25–28, 2027.
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Available dates in French If you are interested in taking this course in French, please contact info@jordibordas.com.
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A Renewed Experience New—Completely new and updated content with a hybrid experience combining in-person and online learning. -
Certified by Jordi Bordas Get a certificate from pastry issued by the Jordi Bordas School. -
Duration 32 in-person hours spread over 4 days + 8 hours of online training with access for 2 years
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Location pastry School, Jordi Bordas. (C/Pintor Fortuny, 16. Viladecans) -
Schedule In-person sessions from 8:00 a.m. to 5:00 p.m. with breaks for breakfast and lunch. -
Format Hybrid experience. (In-person and online) -
Format We combine theoretical explanations with practical examples. -
Seats 12 participants to ensure the quality of the training. -
Instructors Learn from Jordi Bordas and Pamela Jiménez. -
Includes Breakfast, lunch, a recipe booklet, product tastings, and access to online content for 2 years. -
Price €1,820 (€620 pre-registration fee + €1,200) -
Q&A Forum Join the B·Concept community and share your experiences and questions with other students and our team.
Aimed at
This course is for you if you’re passionate about the world of sweets, work or would like to work in a pastry business, café, restaurant, or hotel, or if you’re involved in R&D in the food industry and…
- Do you want to understand the properties ofconventional ingredients and discover the new ingredients that will shape the future of pastry?
- You want to learn all about texture creating techniques.
- Would you like to create your own recipes using the " B·Concept" method?
- You also want to make a healthier, lighter, and tastier pastry .
- You want to live a unique immersive experience into the world of pastry.
Course content
In this course, you’ll learn how to create recipes for pastry from scratch using the B·Concept method, especially water-based recipes such as mousses, creams, and compotes, which can be applied to all types of pastry. We’ll work with essential ingredients, such as chocolate, nuts, and fruits, and use them to build textures using the four basic techniques found at pastry.
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.
You’ll gain all this theoretical knowledge by starting with an online module that you can complete on your own one month before the course begins. Then, during the course, you’ll work in teams to expand your knowledge, put what you’ve learned into practice, and create more than 30 recipes. Finally, you’ll enjoy a full buffet featuring various dishes from pastry created using the B·Concept method.
In this brief introduction, we'll explain the three basic pillars of our pastry.
We'll review the four basic techniques for creating textures that we always use, and we'll lay out the essential ingredients for our pastry, such as chocolates, nuts, and 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: gluten-free and lactose-free. It consists of a cocoa cake batter, an almond and cocoa crumble, a crunchy layer of almonds, cocoa, and ChocoCoco 75%, a creamy, gel-like cocoa mousse, and a dark chocolate glaze.
Gluten-free and lactose-free peach dessert. It consists of a shortbread base, almond cream, a creamy roasted peach filling, a peach foam, yellow glaze, and red glaze.
Gluten-free and lactose-free pecan and cocoa cake. It consists of a pecan and cocoa cake batter, a light cocoa ganache, a creamy chocolate filling, caramelized pecans, a 75% ChocoCoco glaze, and a pecan and 75% ChocoCoco coating.
On the first day of class, we'll start working on gel-based textures. We'll explore the different gelling agents available on the market and create new recipes from scratch as a team.
The second day of the course will focus on creamy textures, which are achieved primarily through emulsification and thickening techniques. We'll explore the texturizing agents used in these types of recipes, and—just like the day before—we'll put theory into practice.
On the third day of the course, we'll work on light, airy textures and experiment with classic and modern meringues, made with different ingredients (eggs, dairy products, plant-based proteins, etc.) and sweetened with sugars and fiber.
To wrap up the course, we’ll review everything we’ve learned over the past few days, address any remaining questions, and taste the recipes we’ve worked on throughout the week, now incorporated into the final products. We’ll discuss the results as a group, and finally, we’ll present 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 in-person portion begins, you must review the online content that you will receive 30 days in advance.
Registration
Your registration includes:
- Handout with the theoretical section
- Recipe dossier with more than 40 recipes
- Training Certificate
- Access to online content for 2 years
- Tasting of dishes
- Breakfast and meals
Course price:
- Initial payment of €620 to reserve a spot
- Remaining balance of €1,200, due 30 days before the start of the course
Frequently asked questions
ABOUT THE COURSE
The course is taught entirely by Jordi Bordas, with Pamela Jiménez contributing to certain specific topics.
The course consists of 32 hours of in-person instruction, spread over 4 days of training. Before the in-person sessions begin, we recommend that you spend a few hours studying the online course material at your own pace. Once you enroll, we’ll give you access to the virtual campus one month before the course begins, and you’ll retain that access for 2 years.
Hours are from 8:00 a.m. to 5:00 p.m., with breaks for breakfast and lunch.
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 entirely demonstration-based to make the most of the in-person component. The online portion covers the theoretical explanations, while the in-person portion will expand on the theory and cover all the practical aspects of the course.
Yes, we've created a virtual online campus where we answer all
your questions every week.
Basic ingredients such as chocolate coatings, nuts, fruits, dairy products, and fruit purees will be used, as well as technical ingredients such as fibers (pectins, citrus fiber, chicory fiber, etc.) and other texturizing agents. In all cases, accessible ingredients or alternatives will be provided for all people and markets.
If you'd like, you can bring comfortable work clothes.
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 is held at the Jordi Bordas School of pastry , located at C/Pintor Fortuny, 16, Viladecans.
You can get to Viladecans by train, bus, or taxi, depending on where you're coming from or where you're staying.
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 must be paid immediately to reserve your spot in the course. The second installment is due 30 days before the course begins. The total amount is: 1,820 € (620 € + 1,200 €)
The price includes breakfast, lunch, the recipe booklet, and product tastings. It also includes access to online training for 2 years.
You can cancel your registration 15 days after pre-registration, provided there is at least one month remaining before the course begins.
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 professor | 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 Specialist | Paris, France | @eatingglab
This course delves into the theory behind the ingredients we use at pastry and how to find the perfect balance in recipes. It’s packed with theoretical knowledge combined with hands-on experiments. It’s so interesting to taste healthier, lighter desserts! This is a very inspiring course that can change the way you view each recipe, and it’s a training program that every pastry chef should take. I had a great time and learned so much.
Tommas Van Rossum pastry s instructor at the 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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