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Name of School: Escuela de Pastelería del Gremio de Barcelona (EPGB)

Brief History: The centennial Escuela de Pastelería del Gremio de Barcelona decided to create a pastry school in 1975 that aims to impart the best education to future pastry chefs.

The methodology is presented with theoretical-practical classes, educating more than 400 students who pass through its classrooms every year. In addition, courses are regularly held that contribute to improving the presentation and appreciation of pastry products. The faculty is made up of professionals of great prestige, under the direction of Olivier Fernández.

Location: Plaça Pons i Clerch, 2. Barcelona (Spain)

Brief description of its pastry program:

  • General degree in pastry: three courses per year (9 months) + 1 additional year to obtain the Higher Diploma in confectionery. The annual courses make up a four-year training itinerary in which display case pastry is made, with decorative pieces and advanced formulations. The content is exclusively traditional artisan pastry, with theoretical and practical subjects such as pastries, tea pastries, puff pastry initiation, and chocolate.
  • Master’s degree in Chocolate: intensive three-week master’s degree that has been taught for years, dedicated to pastry’s star raw material, chocolate, taught by internationally recognized chefs with the collaboration of teachers from schools such as The Culinary Institute of America in New York and the University of Puebla UPAEP. Two calls for the Master’s Degree are held annually: one in Barcelona in the facilities of the EPGB, and another in Mexico in the UPAEP.
  • Monographic courses

Other facilities: The EPGB has a workshop of more than 400 square meters, equipped with machinery and equipment of the latest technology, an approved laboratory to perform the most technical classes, and an R&D classroom in which the Spanish team which won the Coupe du Monde de la Pâtisserie 2011 trained.


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