Best Magazine Of Haute Pâtissere

Jordi Bordas

Winner of the Pastry World Cup in Lyon in 2011, he runs his family business in Viladecans (Barcelona) and has developed B·Concept pastry making Method

A formulation method that provides each chef the freedom to make the most of the ingredients used and adapt them to the chosen production system. This is how B-Concept works, the training proposal that the Catalan chef Jordi Bordas takes around the whole world. Ambassador of important firms of ingredients such as Felchlin, Ravifruit and Elle & Vire, he has also opened a training classroom alongside the family pastry shop that he has in Barcelona.

Bio Highlights

2011 – Winner of the World Pastry Cup in Lyon

2014 – Launch of B·Concept Method

2021 – Publication of his book Healthier lighter and tastier pastry

“Healthier products, alternative ingredients and 100% comitted to the intensity of flavor”
so good.. magazine #19

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