Track: Bakery, Pastry & Gelato

We will analyze the new role of the artisan baker in communicating with an audience saturated with artificial content. Authenticity is the best tool.

Overview of the evolution of baking in Brazil and other countries around the world. The evolution of new flavours with the return of bread.

Tasting and showcooking

An in-depth analysis of emerging ingredients, process and technique optimisation, and cutting-edge machinery that will shape the sector over the next decade. Tasting activity led by the Baking School of Barcelona Sabadell.

Transforming traditional local pastries into an iconic Taiwanese product, where we seek to turn it into a luxury product that adapts to the present and the future.

Analysis of the most emblematic creations developed by the Spanish National Bakery Team, addressing the technical and creative criteria that have defined its evolution and competitive identity.

Round table discussion on the vision of the members of the UIBC select club for the future of bakeries.

Discover the technology behind the new Spiral EVO Smart, finalist in the 2026 Horeca Awards. We will analyse how the integrated scale and automatic water and temperature management minimise human error, guaranteeing perfect dough. An unmissable demonstration of the highest quality craftsmanship with the efficiency of Industry 4.0.

In the face of the recent production crisis, cocoa prices have skyrocketed. Although the crisis seems to have been overcome for the moment, it continues to reveal the uncertainties facing producing countries and chocolate processing industries: land constraints, disease and climate change, and the need for alternative crops and manufacturing methods. Will good chocolate once again become a luxury product?

A four-handed performance by these great professionals, who will give a demonstration of the recipes from Antonio Bachour's new book.

The processing of cocoa at source—harvesting, fermentation, drying, selection, and traceability—has gone from being an industry standard to becoming a language in its own right, capable of expressing territory, culture, and vision. At the same time, it analyses how, in contemporary workshops, ingredients are no longer incorporated for decoration or flavouring, but to build narrative, balance, coherence, and transmission with the original cocoa.

Four-handed presentation

Medal award ceremony of the Union of Bakers and Confectioners of the UIBC.

Bread and Cheese Tasting and Pairing

It will deal with trends, fashions and the future. A reflection on the past, which is the future of the past that is now further behind us.

The past, present and future of their view of the world of ice cream.

In an increasingly competitive environment, it is time to rethink dynamics and explore new forms of collaboration. This presentation opens the dialogue on how to achieve real financial sustainability through authentic synergies. We will talk about people, about links between professionals and producers who share a vision, quality and commitment, and about returning to the human aspect to build meaningful projects.

This presentation will address how contemporary ice cream making can evolve when the traditional limits of the workshop are questioned. Through practical examples such as low-temperature infusions, fermentations, the use of unconventional machinery (roner, conchadora, etc.) and new technological applications, we will explore how to integrate cutting-edge techniques while always respecting the essence of the ingredient.

Based on a collaboration between the workshop and the restaurant, we discuss how an order is placed, how the product is tested, what variables are taken into account for its integration into the kitchen, and how it adapts to the pace of service until it reaches the customer.

Application of advanced baking techniques and analysis of the fillings most in demand on today's market. A unique opportunity to learn from two highly respected experts on how to combine artisanal perfection with new consumer demands. Activity and tasting included by the Baking School Barcelona Sabadell.

Éqlibre means balance, authenticity and respect. Real bread, free from gluten and artificial additives. Deep-frozen bread to preserve health and freshness without preservatives. No artificial preservatives, no additives, no compromises.

Both will address the evolution of baking, technological transformation, the evolution of raw materials, new demands, and the current reality of staff and work teams.

Demonstration presentation dedicated to the vision of pastry making in Poland.

The round table seeks to inspire those who feel a vocation for the craft and will show how youth can contribute to revitalizing artisanal baking. We will learn about the experiences and challenges they have faced and the vision with which they are revolutionizing artisanal baking. We will talk about fermentations, crafts, training and the entrepreneurial drive that characterizes this new generation.

A research project that champions butter as a product with its own identity: a fatty matrix capable of capturing aroma, conveying terroir and building texture through processing and time. Alexis García proposes a practical and contemporary repertoire applicable to pastry, baking and cooking, with examples of formulations and uses designed for gastronomic service.

No Rules Pastry explores the future of pastry-making through simplicity and effectiveness. Miquel Guarro and Makeat create a dessert that is simple in appearance but has a powerful emotional impact, with a clear experience and a solid concept. Product quality, impeccable technique and technology to amplify its reach. A dessert designed to be enjoyed, desired and shared, on the plate and in a trend-setting reel.

They will discuss the various factors that alter, enhance or modify a product into a unique and memorable experience. From the first impression on social media to the final moment when the dessert is tasted, thus going through its transformation.

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

A necessary point of view where craftsmanship is becoming even more important within the sector these days.

A round table discussion organized by the Baking School Barcelona Sabadell, which seeks to demystify bread and position it as a noble, functional, and necessary food in our daily lives, with Jordi Morera as moderator, accompanied by a leading expert in nutrition, the world of flours, and nutritional baking.

Account of the history and formative experience of these 30 years within the school.

This presentation will address the evolution of university education in pastry making over the last ten years, analysing how the integration of research and teaching has made it possible to adapt classic recipes to new consumer and market demands.

Talent at the Gastronomic Institute of Barcelona brings us this presentation with one of its teachers on tradition and innovation in the sector today.