For 3 days, 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 and publicising the best bread, pastry and pizzeria creations.
In this third edition, 6 bakeries were set up, stages of great baking 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 work live, sharing techniques, recipes and innovations. Discover the 10 master bakers who participated in our bakery: Manel Prior and Hicham Hamoudam, bakers from Forn Centenari (Sabadell, Barcelona), passionate about bread for over a hundred years. They made natural bread, coca bread and spelt bread, baked on refractory stone in the STATIC Duo thermal oil oven that we installed in our Kapital PA bakery.
The STATIC Duo is a radiation oven that combines baking on refractory stone decks and baking on racks on trays. Snaking is one of the great specialties of the French MOF Joël Defives, who holds 3 master’s degrees in bakery, pastry and confectionery. It was a pleasure to watch him work and taste his beautiful creations.
Núria Escarpa, master baker at the 3 letras PAN bakery in Madrid, gave a demonstration of the garrote del santo, with chinchón anise, toasted sesame, figs and bran.
Andreu Bertran is the sixth generation of bakers who runs Forn Mistral in Barcelona. He made sourdough bread, wholemeal spelt, with sea water, no added salt, pistachios, linseed and sunflower seeds.
We continue with an award-winning tandem made up of master bakers Miquel Saborit (Golden Crumb of Barcelona 2021) and Jesús Vidal (Best Bread of Sant Jordi 2023), from MesKpa and Forn Nostre. They made sourdough country bread and sourdough loaves with stone-ground and organic flours. Delicious 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 Panadería Roldan (Córdoba), Bakery World Cup Champion 2023. His technique and passion for what he does is reflected in his creations with decorative bread dough.
These were three intense days of learning, sharing, building relationships with colleagues, and above all, enjoying quality bread. Thank you all for participating. And thank you to the Panàtics team, Albert Craus, Eduardo Ubeda Garcia and Eduard Verdaguer for making Kapital PA possible.
