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Creative Breakfast
26-27-28 October 2026
The 2023 Bakery World Champion, José Roldan, will showcase an innovative and captivating approach to breakfast pastries and viennoiserie. Throughout the course, the Master Baker will guide participants through the entire creative process, starting with the fundamentals of dough preparation, fermentation, and baking techniques, and progressing to the creation of new shapes and decorative finishes.
Special emphasis will be placed on efficient and rational bakery production, with a focus on developing modern baked goods designed to satisfy a wide range of tastes. Participants will discover techniques and professional secrets related to breakfast pastries, exploring both classic traditions and contemporary interpretations.
This innovative course, unique within the international baking scene, will highlight the importance of selecting high-quality raw materials, as well as practical tips and methods for effective storage and workflow management. It will also provide in-depth insights into fermentation techniques and dough processing methods.
The course is ideal for professionals who wish to expand their product range and create distinctive flavor combinations that stand out in today’s market.
Learning
program
The Creative Breakfasts course, led by José Roldán, 2023 World Bakery Champion, is designed to explore the world of breakfast pastries through a contemporary, creative approach tailored to the needs of professional production. The course will begin with an analysis of raw materials and their proper use, examining the role and interaction of the different ingredients within the recipe, before moving on to the creation of balanced, well-structured doughs capable of ensuring consistent quality.
Particular emphasis will be placed on exploring pairings and developing flavour, through the use of ingredients and components capable of creating new aromatic profiles and intriguing contrasts in texture. Another key focus of the course will be the streamlining of bakery production processes. Participants will learn how to organise the various stages of production, manage timings, apply storage and preservation techniques, and implement practical measures to make the overall process more functional and efficient, while maintaining high standards of quality and product consistency.
Through demonstrations, technical insights and practical applications, the Maestro will also share professional methods, tips and secrets developed throughout his international career.
Designed for
This course is designed for professional pastry chefs, bakers, and bakery professionals who wish to refine their skills in viennoiserie by mastering advanced techniques in lamination, dough preparation, and filling applications.
It is also suitable for experienced enthusiasts with a solid foundation in baking who are eager to explore new ingredients, reinterpret the classics of French viennoiserie, and create innovative, elegant, and high-quality products to enhance their professional offerings.
Through a combination of technical expertise and creative development, participants will gain the knowledge and confidence needed to produce contemporary viennoiserie that meets the highest standards of craftsmanship and quality.
objectives
- Learn advanced lamination techniques, dough management, and fermentation control to achieve light, fragrant, and consistently uniform viennoiserie products
- Develop the ability to create original fillings and innovative flavor combinations, balancing taste, texture, and consistency.
- Improve manual skills, precision, and creativity in the design and presentation of modern, elegant, and professional baked goods.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
