Alba Ruiz Ceamanos graduated with a law degree and practiced as a lawyer for six years. But finding that profession unfulfilling, she made the leap to pastry making after studying at the Hofmann school.
In 2023 she started a project in Barcelona with her partner, the master baker Matthieu Atzenhoffer. Named Morreig, it is a small shop that combines a hot oven and a cold freezer, signature viennoiserie and artisanal ice cream. One of the reasons for their success is their subtle use of gastrophysics. And Alba Ruiz Ceamanos has specialized for years in the potential benefits that this scientific discipline can bring to patisserie.
“The same recipe, molded into a velvety sphere or a triangular prism, generates different experiences before reaching the mouth”
“The same recipe, molded into a velvety sphere or a triangular prism, generates different experiences before reaching the mouth”
Featured in so good #35