Jordi Bordas presented his popular B·Concept method in Japan for the first time, at É-Cothèque 2026, the event that L’École Valrhona Tokyo dedicates to creativity, knowledge, and exchange among pastry, gastronomy, and food science professionals.

“Presenting B·Concept in Japan for the first time has been a privilege. We went to share a different way of thinking about pastry: understanding the system so you can decide. It’s not about giving recipes, but about giving professionals back control over their work. What truly demonstrates that the method works is that, when you leave here, you no longer need us,” the chef affirms.

Alongside Takashi Mikogami—a scientist with a doctorate in Life and Health Sciences—Bordas explored the intersection of science and pastry: textures, the interaction between ingredients, and the role of proteins and fiber.

During the session, preparations—a chocolate cream, a mango gel, a raspberry mousse, and a dacquoise—were compared in different versions, highlighting the differences in texture, flavor, and behavior. The audience had the opportunity to taste and experience these differences firsthand, since, as he explains, “by understanding the system, the professional can choose a texture, reduce sugar, or incorporate nutritional value without being bound by a rigid recipe. It’s not about replicating, but about understanding in order to decide.”

One of the key ideas Jordi Bordas emphasized during his talk was his approach to knowledge: to make the method completely transparent, holding nothing back. “In contrast to the industry tradition of protecting recipes as a secret, B·Concept is shared in its entirety—how it works, why it works, and what adjustments would be needed to adapt it—so that professionals can stop depending on anyone,” he states.

International Expansion of the Method

Jordi Bordas has dedicated more than a decade to developing B·Concept from his school in Viladecans (Barcelona) and his research center, the Pastry Innovation Center. Today, the method is used by more than 2,000 professionals worldwide. Presenting it in Tokyo marks an important step in its international expansion. In fact, the Formulation Course using the B·Concept method will arrive in Japan for the first time in the second half of 2027.