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Pastry Videos

Pastry videos about some of the highlights of the pastry sector: chefs, international competitions and recipes. Videos from our own files as well as external

Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)

June 17, 2022

Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info

Shaping and conditioning the Focaccia. The True Bread Videos (5 of 6)

May 30, 2022

Joaquín Llarás shares the skill he has with this Italian bakery classic.More info

Coca de Forner (baker’s sweet bread) forming and flattening, the true bread videos (4 of 6)

January 4, 2022

In the fourth video in his series, the baker focuses on a classic of Catalan bakery, an extremely hydrated dough that is finished with olive oil and sugar, making it one of the most traditional and popular snacks in this region.More info

Traditional kouign amann step-by-step recipe by Emmanuel Hamon

June 11, 2021

The chef shows the original recipe and the process of making this typical cake from the French region of Brittany.More info

The highly hydrated ciabatta-like loaf. The True Bread Videos (3 of 6)

February 10, 2021

Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.More info

Kaiser rolls, the original hand-marked vienna bread rolls. True bread videos (2 of 6)

December 4, 2020

The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formatsMore info

Forming loaves of bread and rounds. Joaquín Llarás ‘True Bread’ videos (1 of 6)

October 21, 2020

First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best resultMore info

A bread factory in the UK in the 60s

June 26, 2020

Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.More info

A London studio presents the lightest dessert in the world

November 22, 2019

Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.More info

Kirsten Tibballs tête-à-tête with Ramon Morató

October 8, 2019

The renowned Australian chef has visited the Chocolate Academy in Barcelona to speak with the creative director of Cacao Barry about his passion for chocolate and the future of the industryMore info