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The world bread champion will be at the 12th edition of the Alimentec fair

The best baker in the world will be in Corferias, a participant in Alimentec 2024, this is the Spanish José Roldan Triviño, who in 2023 won the International Baking Championship 'Bread In The City' and was named 'Best Spanish Baker' and 'Champion'. of Europe in Baking. The international guest will be part of the luxury roster of the Bake & Arts agenda, an experiential area of ??workshops and demonstrations to promote products from the bakery and confectionery sector.

Roldán, who is also a renowned master baker and is captain of the Espigas team of Spain, will give the conference “The art of decorative baking”, which will take place on Thursday, June 20 at 12:30 p.m., pavilion 16, of the capital's fairgrounds. 

Regarding his experience, Roldán states that: “I grew up in my family's bakery, learning the traditions and needs of the bread artisan. Since the beginning of my career in baking and pastry, I have focused on continuous training as a key to success. My travels around the world, teaching in countries such as Uruguay, Brazil, Belgium, France and others, have enriched my experience, allowing me to bring back ideas. 

innovative and diverse techniques to my work. My love for bread and Spanish gastronomy guide my practice, and I have had the privilege of helping hundreds of professionals in the sector.”

At Bake & Arts, participants of the 12th edition of the Alimentec fair, scheduled to take place in Corferias from June 18 to 21, will have the opportunity to participate in baking workshops where they will learn to prepare and decorate baked goods such as cakes . , cookies, breads, among others. The event combines culinary experience with artistic expression, offering a creative and enriching experience for participants.

Bake & Arts, according to Marcela Morales, Executive Director of ADEPAN, the entity that supports this experiential zone, will be: “a special space in which we activate and create an entire scenario around the world of baking. We will have a main area with a large stage where, every 30 or 45 minutes, very attractive, innovative and entertaining topics will be presented, which will include live demonstrations and audience participation. “In addition, around the commercial exhibition, there will be an area where specific classes will be offered, where anyone can sit and see how a baguette is made or how a cake is made.”