Monographic courses
The monographic courses will take place from 4.30 p.m. to 7.00p.m., except for the A.I. (all inclusive) formula courses, which start at 8.30 a.m. and finish at 6.30 p.m. All these courses will be given at the Espaisucre School facilities at C/ Sant Pere més alt 72, Barcelona, T +34 93 315 10 22.
Reserve your course by adding it to the purchase basket.
September
THU 23
FRI 24
XANO SAGUER
Traditional pastries.
In two intensive days, we will learn how to make some of the essential traditional pastries. Sachertorte, opera cake, cheese tarts, Santiago pastries, apple tarte tatin, croissants and butter puff pastry... will be some of the recipes that will be made in this new all inclusive course.
350€
Up to 12 people
Schedule of the course: from 8,30 a.m.to 6,30 p.m.
It includes: recipe book + breakfast + lunch + diploma.
PRACTICAL COURSE.
BUY
TUE 28
WED 29
THU 30
FRI 01
JORDI BUTRÓN
Introduction to restaurant patisserie.
Technique at the service of flavour.
New concepts and techniques, blind spice tastings, the knowledge of the raw material as an absolute priority.
300€
Up to 12 people
It includes diploma.
THEORETICAL AND PRACTICAL COURSE.
BUY
October
THU 21
XANO SAGUER
Panellets.
During this new all-inclusive course, and since we are coming up to All Saints’s Day, we will learn how to make delicious panellets of many different flavours. Important classic panellet recipes and other modern and more daring recipes
180€
Up to 12 people
Schedule of the course: from 8.30 a.m. to 6.30 p.m.
It includes: recipe book +breakfast+ lunch + diploma.
Maximum 12 people.
PRACTICAL COURSE
BUY
THU 28
WALTER VOGT
Instructor and creative manager of the Espaisucre Academy, he will show us the latest techniques used in the newest desserts of the Espaisucre restaurant menu. He will prepare one of the complete and balanced meals from the restaurant’s menu.
75€
Up to 27 people
DEMONSTRATION
BUY
November
THU 11
FRI 12
XANO SAGUER
Chocolate recipes (cacao Barry).
During 2 entire days we will elaborate all sorts of recipes using the star raw material of patisserie.
The traditional Sacher, chocolates, restaurant desserts, drinkable desserts, mousses, will be some of the recipes treated during this extensive course.
With this course, Espaisucre presents the new A.I. (all inclusive) formula within its programming, committing itself to long-term courses in order to make the most of the teaching hours.
350€
Up to 12 people
Schedule of the course: from 8.30 a.m. to 6.30 p.m.
It includes: recipe book + breakfast + lunch + diploma.
PRACTICAL COURSE.
BUY
TUE 30
WED 01
THU 02
FRI 03
JORDI BUTRÓN
Introduction to restaurant patisserie.
Technique at the service of flavour.
New concepts and techniques, blind spice tastings, the knowledge of the raw material as an absolute priority.
300€
Up to 12 people
It included diploma
THEORETICAL AND PRACTICAL COURSE
BUY
December
THU 09
RICARD MARTÍNEZ
Savoury Dishes at Espaisucre.
The head chef and member of the creative team of the Espaisucre School will teach us how to make different recipes for the savoury dishes that have been on the latest menus of the Restaurant Espaisucre.
Duck breast with chocolate sponge, onion jam and lemon cream.
Iberian pork cheek with mange tout peas, onion ice cream and liquorice.
Scallop with pork dewlap, mussels, seaweed and ginger soup
… will be some of the recipes of this course.
75€
Up to 27 people
It Includes: recipe book + diploma
DEMONSTRATION
BUY
WED 15
THU 16
WALTER VOGT
“Petits-fours”
In this new A.I. (all inclusive) formula course, we will deepen into the exciting and yet unknown world of “petis”.
We will make a great variety of these tiny elaborations: jelly sweets, chocolates, marshmallows, lollipops, cups, sponges, hard-boiled sweets, crunchy chocolates, amongst others. Elaborations that have to be on our table when our customers or guests are having a coffee.
350€
Up to 12 people
Schedule of the course: from 8.30 a.m. to 6.30 p.m.
It includes: recipe book +breakfast + food + diploma.
PRACTICAL COURSE.
BUY