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    Roger Vilardosa

    Forn Vilardosa Cervera
    Roger Vilardosa

    Biography

    Young baker who has completed his training in several bakeries in Catalonia and Montpellier. At the age of 21 he took the reins of the family bakery Vilardosa S.A. Master's degree in artisan baking from the Baking School. Member of the Spanish bakery team for the Mondial du Pain 2023.

    Sessions

    13:00h
    Talk |  

    Today’s bakery through the eyes of young bakers

    Enric Badia
    Enric Badia Forn Elias Baker
    Matt Valette
    Matt Valette Morreig Baker
    Isabel García
    Isabel García Panarte Baker
    Roger Vilardosa
    Roger Vilardosa Forn Vilardosa
    Yohan Ferrant
    Yohan Ferrant Baking School Barcelona Sabadell Director Moderator

    06-11-2024 13:00 06-11-2024 14:00 Europe/Madrid Today’s bakery through the eyes of young bakers

    After the crisis in the bakery sector over the last decade, customers are becoming increasingly demanding. The sector is in transition and is committed to enhancing the quality of its products: long fermentation breads, the use of sourdough, the use of bio-diversity flours, excellent pastries with high quality products and innovative formats, and of course savoury snacks, as well as the pairing of breads in the world of gastronomy.

    Young people are increasingly interested in training and in the use of new techniques to implement them in the bakery business, as a model for the future.

    In this talk, we will have the opportunity to listen to the opinion of these young speakers who are creating trends in the sector.

     Taller
    Wed 6 13:00h - 14:00h Taller
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