Manresa, Spain

Pastry Baking and Chocolate Intensive Program

Immerse yourself in a 2-week program dedicated to mastering the making of traditional breads, pastries, cakes and chocolates!

Run by Joviat Culinary Arts AcademyAges 16+

Camps in Europe Cooking & Gastronomy

Dates and prices

Dates2027 dates pending

Duration2 weeks

Fees2027 prices pending

About this camp

Discover the most innovative techniques of the moment while creating irresistible delights in each session

The evolution of Catalan and Spanish pastry: traditional vs. modern
Basic ingredients and essential techniques Classic cakes and traditional sweet recipes
Panellets, Torrons, La Mona, Pâte à choux, Catalan tea pastries, Entremets, Ice-cream, and traditional confectionery products
Baking products, sweet and savory products, yeast-raised doughs
Restaurant desserts
Introduction to the Chocolate world Tempering technique, flat chocolate design, chocolate bonbon, chocolate molds, and artistic design.

What the price covers

All tuition and course materials
lunch Monday to Friday
lunch at one Michelin star restaurant, course graduation and certificate

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Academics

This unique program will focus on pastry, bakery and chocolate elaborations. Practical days will be at JOVIAT, awarded the best Catalan Pastry School in 2024.

Field days include visits to World Chocolate Master 2022 at his workshop, visits to honey and cheese producers as well as various producers of traditional pastries.

Learn about the evolution of Catalan pastry: traditional vs. modern. Classic cakes and traditional sweet recipes Catalan tea pastries, Entremets, Ice-cream, and traditional confectionery products.

Baking products, sweet and savory products, yeast-raised doughs, different types of bread, puff pastry, viennoiserie and Catalan Hors d’oeuvre.

Restaurant desserts: Traditional and new plating techniques.

Introduction to the Chocolate World: tempering technique, flat, chocolate design, chocolate bonbon, chocolate molds, and artistic design.