Now here is a pastry wizard to marvel at. After Josep Pascual’s introduction into the art of baking, we were treated to pastry baking insights by Mickaël Chesnouard, who is the director of Atelier M’Alice – Here some croissant tips I picked up during his master class in Barcelona. Continue reading Baking Ruminations from Barcelona – Mickael Chesnouard
Last month I had the fortunate opportunity and privilege to be able to attend the first International Artisan Baking Course hosted by the Gremi de Flequers Barcelona (Barcelona Guild of Bakers) which is situated on Pau Claris in the heart of Barcelona.
The course was spread over 4 days and it was extremely “intensive” with a fabulous line up of 7 international bakers – the Magnificent 7 – as I like to think of them. Their knowledge and handling of all baking guns was better than a wild west film.
The fist day kicked off with Josep Pascual, a charismatic Catalan baker passionately dedicated to artisan baking and sharing his knowledge with his growing tribe of followers through such courses as the one I attended. He is renowned for his “Metodo Pascual” (Pascual Method) of baking bread. His signature breads are beautifully designed breads with intricate motifs stencilled on them.
His opening of the course immediately set a very high bar to the standard that was to follow.
You can follow the Bakery School of Barcelona on their Facebook page if you like.
Now that I’m back home again, if you are interested in finding out more about these sublime ways of making bread, don’t hesitate to drop me a line via my contact page and I will email you my Newsletter and discuss either BreadCoaching or supply of handmade artisan bread designed to your needs.
Cheers, Tia – your Bread Coach
Designing bread is my passion, empowering you to do the same is my mission!
In the meantime, keep following the bread crumbs!