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Pastry has been one of the sectors heavily affected by the covid-19 pandemic, which brought new challenges to the various segments that make up this market.
However, despite the reduction in sales that shook the sector, fine pastry continues to be an area with clear potential for growth. The huge diversity of products that have yet to be discovered, the new preparation techniques, the emergence of new trends in consumption and communication, the relevance of image and design in the attractiveness of the product and the investment in differentiating market niches are real opportunities for the marketplace..
This context, combined with the need for reinvention, has allowed for specialized training in the area, including the last one developed by MasterClass Courses, a company specializing in gastronomic training.
At the Palácio do Estoril, famous pastry chefs Antonio Bachour and José Manuel Samper joined hands for the “MasterClass a 4 manos” on June 19, 20 and 21, a course which featured Ferneto equipment.
Supported by the excellent work of José Samper, who is considered one of the best pastry chefs in the world, explored different recipes for puff pastry, croissant, brioche, various ganaches and creams, introducing new preparation and decoration techniques for cakes and chocolates . The detailed images speak for themselves and demonstrate that rigor, combined with creativity, allows for differentiation in the confection of fine pastry.
This Master Class, which took place at the Estoril Palace, is part of a set of actions that MasterClass Courses is preparing during 2021, where the course held in Madrid at the facilities of “El Duo Harinero” stands out, with a strong turnout.
To all involved participants, as well as to the entire MasterClass technical and organizational team, we address a word of acknowledgment for the work developed and we wish you a lot of success in this sector, which is so sweet.
