Albert Daví has had an intense career in the sweet side of pastry since his early training at the CETT school in Barcelona. He has combined his experiences both in restaurant patisserie (EspaiSucre, Chez Jean Paris, Coure at Barcelona) and in shop patisserie (Dolç par Yann Duytsche), to later work for four years as a technician for the bakery and pastry ingredients firm, Ireks. In 2019, he joined the Chocolate Academy of Barcelona as a teacher and chef for the Chocovic brand for Spain and Portugal.
“We have seen how, over time, different creations gain or lose prominence depending on trends. I am
sure that individual cakes will make a strong comeback”
“We have seen how, over time, different creations gain or lose prominence depending on trends. I am
sure that individual cakes will make a strong comeback”
Featured in so good #25 and so good #34
