ARTISAN BAKING with
DANIEL ALVAREZ

The best European viennoiserie specialties
with an artisan touch:

Viennoiserie | Panettone | Mille-feuille

Date: 14-16 October, 2024
Type of Class: 3 Days Hands-On MasterClass
Location: Bucharest, Romania

We will learn to make:

croissants, bicolor croissants, carrés, pain au chocolate, conch, mille feuille, puff pastry, brioches, braids, bretzels, schnekens, mills, classic puff pastry, inverted puff pastry, strudel, palm trees, apple band, napoleon, cremadets, panettone, kouglof, kouign-aman, ensaimadas, donuts, baba au rhum

  • A total of 3 Days Intensive Hands-On Course
  • 8:30-17:00H - includes 30 min break
  • A total of 24 Hours of intensive pastry training
  • Theory and reference materials are provided
  • Certificate of Completion issued upon completion.

The training program is aimed at all those who are passionate about baking, pastry students and professionals.

The Program

In this masterclass Chef Daniel Alvarez will teach you:

How to make different doughs:
- croissant dough (plain and bi-color)
- inverted puff pastry
- laminated brioche
- brioche
- stollen
- donut dough
- baba au rhum
- Kouglof
- Panettone

How to make your own natural yeast (masa madre)

Different creams, fillings, jams and glazes

Theory about ingredients and their role in the recipes, equipment used.

Meet the Chef

DANIEL ALVAREZ

Pastry Chef, Owner of DALUA Pastry Shop Spain

Pastry chef, chocolatier and owner of the pastry shop DALUA in Elche - Alicante, Spain, Daniel Alvarez is here to teach you everything he knows about doughs.

Daniel Alvarez returns to the origins, to the taste of lifelong, well-made products.

His mille feuille, croissant and panettone have become great little gastronomic gems that are increasingly appreciated, not only by those living close to DALUA, but also by professionals and pastry passionates from all over the world who come to the courses he teaches, eager to learn.

BOOK YOUR SPOT:

Artisan Baking with Daniel Alvarez | 3 Days Hands-On MasterClass

€996.00
€896.00

Application Procedure

Step 1: Book your seat online;

Step 2: Make payment.

When booking your seat, you can choose between 2 Payment Options:

FULL PAYMENT or PARTIAL PAYMENT.

If you choose PARTIAL PAYMENT, you will pay the participation fee in 2 instalments:

- 60% is payable upon booking - Pay Instalment #1 - 598 EUR (Tax Included) >>>

- 40% is payable in 6 weeks prior of the event - Pay Instalment #2 - 398 EUR (Tax Included) >>>

If you are booking the class less than 6 weeks from the class date then the full fee is payable on registration.

Online Payment:
You can make payment online with Credit or Debit Card. We us Stripe as payment processor.
When choosing this option, your spot will be confirmed immediately.

Payment Via Bank Transfer:
If you wish to pay via bank transfer please contact us to create a reservation for you in advance. Your spot will be confirmed once we have received the first payment.

Here are our bank account details:
Account Holder:
ICEP INTERNATIONAL SRL
Bank: BANCA TRANSILVANIA, ROMANIA
IBAN EURO: RO59BTRL04104202D26205XX
SWIFT: BTRLRO22

For transfers in Romanian Currency (RON):
IBAN RON: RO84BTRL04101202D26205XX

Kindly take into consideration that we have limited places for these MasterClasses and the demand is very high.
To avoid disappointment, we advise you to book your place as soon as possible and confirm payment by sending a copy of payment receipt by email to office@icephotelschool.com.

Step 3:
Send us the completed and signed Registration Form to office@icephotelschool.com (don't forget to detail your professional experience in pastry and chocolate);

Your participation at the event will only be confirmed once we have received full payment and completed Registration Form.

MasterClass Schedule

8.30: Registration and welcome coffee
9.00 - 12.30: MasterClass
12.30 - 13.30: Lunch break
13.30 - 17.00: MasterClass

Please arrive at the appointed hour, so you have time to go through registration process and change your clothes.

Bring with you a white chef's jacket, long trousers/pants and comfortable shoes (closed).

Please be aware that in our lab the temperature is around 20°C and dress accordingly.

Location of class: ICEP Bucharest, Gramont Street No 38. The Pastry Lab is located on the 5th floor of our office building Gramont Center - see the location on the map below.

Important, please keep in mind:

– The payment is valid only for the date of the workshop and is non refundable.

We are sorry, but once you booked your seat, there is no possibility of refund if you cancel your attendance.

Thank you for understanding!

– It is not allowed to take pictures, to film and distribute/share the step by step preparation in class without the consent of the organizers.

– It is not allowed to distribute/share the recipes of the MasterClass.

– The participants understand and accept the conditions described above.

If you need accommodation nearby the place of venue, contact us for recommendations.

CONTACT US:

For more information we are at your disposal:

Tel. 0040-773-797-07

E-mail:office@icephotelschool.com

Address: Gramont Street 38, Sector 4, Bucharest,

ZIP: 040182, ROMANIA

Looking forward to meet you!

With love,
MAGIC TEAM

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