Spring Cocoa

Wednesday 25, 16:00h - 16:40h | The Bakery & Pastry Hub Free access

2026-03-25 16:00 2026-03-25 16:40 Europe/Madrid Spring Cocoa

Transforming cocoa into chocolate designed to be used in springtime creations.

The Bakery & Pastry Hub

Transforming cocoa into chocolate designed to be used in springtime creations.

Speakers

Saray Ruiz

Director EGPB Escuela del Gremio de Pastelería de Barcelona

Olivier Fernández

Manager EGPB Escuela del Gremio de Pastelería de Barcelona