KAPITAL PA plus qu´un congrès de boulangerie

Découvrez les pains confectionnés par 10 maîtres boulangers dans notre atelier à Kapital PA, un congrès innovant pour promouvoir le pain de qualité

Sabadell Barcelona Kapital PA was the meeting point for professionals in the bakery, pastry and pizzeria sector.

Kapital PA is an innovative, different and trend-setting congress with the aim of promoting quality bread, pastry and pizza.

In this third edition, 6 workshops were set up, scenes of a great baker talent. The technical demonstrations carried out by renowned master bakers were once again one of the most interesting activities. Visitors had the opportunity to see them working, share techniques, recipes and innovations.

Discover the 10 master bakers who participated in our workshop:

Manel Prior and Hicham Hamoudam bakers at Forn Centenari (Sabadell, Barcelona), passionate about bread for over a hundred years. They made natural bread, coca bread and spelled bread, baked on refractory stone, in a STATIC Duo thermal oil oven that we installed in our Kapital PA workshop.

It is a radiation oven that combines baking on refractory stone and baking on trays in racks.

Snaking is one of the great specialties of the French MOF Joël Defives, who has 3 master's degrees in bakery, pastry and confectionery. It was a pleasure to watch him work and taste his beautiful creations.

Núria Escarpa is the baker of the 3-letter PAN, an artisan bakery in Madrid. She demonstrated the saint's stick, with chinchón anise, toasted sesame, figs and bran.

Andreu Bertran, is the sixth generation of bakers who runs the artisan bakery Forn Mistral in Barcelona. He made sourdough bread, whole spelled, with sea water, no salt added, pistachios, flaxseeds and sunflower seeds.

We continue with an award tandem made up of master bakers Miquel Saborit (Barcelona Gold Crumb 2021) and Jesús Vidal (Best Sant Jordi Bread 2023), from Forn Nostre bakery. They made sourdough payes bread and sourdough bar with stone-ground and organic flour. Good and healthy.

We continue with the tandem formed by two great Galician bakers: Fernando Léis from Panadería O'pan de Leis, Santiago de Compostela, and Miguel Ángel Beade, from Panadería Las Mercedes, an artisan bakery in Carral. They made spectacular Galician breads.

The demonstration program was closed by master baker José Roldan, from Panaderia Roldan (Córdoba), Bakery World Cup Champion 2023. His technique and passion for what he does is reflected in his preparations with decorative bread dough.

They were three intense days to learn, share, strengthen relationships with colleagues, and above all, to enjoy quality bread.

Thank you all for participating. And thanks to the Panàtics team, Albert Craus, Eduardo Ubeda Garcia and Eduard Verdaguer for making Kapital PA possible.