Meet the Chef with Maurici Cot

Welcome to Meet The Chef! Our new section in which you will discover amazing projects that bet on a different pastry perspective.

Maurici Cot is a student of our Extended Online B·Concept Pastry Course and the founder of an extraordinary gluten and lactose free pastry shop located at Llinars del Vallès, Barcelona.

Seven years of training in prestigious culinary and pastry schools, many years working in different pastry shops, hotels, and restaurants, he won the Technological Agri-food Innovation prize, the Fava d’or to Best Pastry adapted to people with food intolerances and allergies, and the Fava de Cacau to the 50 Best Pastry Shops in Catalonia (won twice).

Conscious of how difficult it is to find a high quality and handmade gluten and lactose free product, Maurici promotes people’s wellness and adapts to his clients’ needs. In his pastry shop he elaborates pastry products made with rice flour, corn flour, potato starch, soy flower, and buckwheat flour.

They also elaborate petits gâteaux (brownies, Massini and Sacher cakes) for hotels, caterings, or events. Their entremets and viennoiseries contain tasty preparations such as mousses, creamies, glazes. He loves working with different textures and flavors!

“Life evolves, everything evolves—cuisine and the food industry pastry —are evolving, and although the may take a little longer to evolve, it’s also moving in the right direction. That’s why I believe training is essential for reaching more customers and not getting left behind,” says Maurici.

His success isn't arbitrary. Maurici has invested hours and hours of hard work, enthusiasm, and continuous training. We are proud to support his professional path as he is a student of our Jordi Bordas Pastry School.

His project began as a family business, and as he has evolved, a remarkable team of women has joined him in his path. Women that are also students and that want to keep learning all about pastry.

The Extended Online B·Concept Pastry Course has taught him to work from scratch with healthier and lighter products, and the B·Concept method has given him tools to be able to design and elaborate his own pastry creations.

We will not reveal any more details! We want you to enjoy this beautiful coverage that Ramón Pampín has recorded! In this video, Maurici explains how he managed to fulfill his dreams and goals… an inspiring story that makes us proud!