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    Olivier Fernández

    Olivier Fernández | EGPB Escuela del Gremio de Pastelería de Barcelona
    Olivier Fernández

    Biography

    Internationally renowned master pastry chef and staunch advocate of the Bean-to-Bar movement, raising technical awareness about cocoa.

    Sessions

    16:00h
    Culinary Demonstration | The Bakery & Pastry Hub Bakery, Pastry & Gelato

    Spring Cocoa

    Saray Ruiz
    Saray Ruiz EGPB Escuela del Gremio de Pastelería de Barcelona Director Speaker
    Olivier Fernández
    Olivier Fernández EGPB Escuela del Gremio de Pastelería de Barcelona Manager Speaker

    2026-03-25 16:00 2026-03-25 16:40 Europe/Madrid Spring Cocoa

    Transforming cocoa into chocolate designed to be used in springtime creations.

     The Bakery & Pastry Hub
    Wed 25
    16:00h - 16:40h The Bakery & Pastry Hub Free access
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