I am very grateful to have had the opportunity to work with Head Chef Paco on a special product – Panettone. It was a time consuming and labour intensive process, from having to start early at 5am to start the second dough in order to catch up with the production deadline to feeding pasta madre 3 times a day in order to get to the finished product. The Chefs at Escuela Torreblanca were very knowledgeable and helpful, willing to share the recipe and discuss the baking process of the product. Despite the distinct language barrier that presented itself, we were still able to understand one another.

The language barrier aside, it was a very fulfilling and educational trip, having been able to learn from the Spanish in their pastry making and experience the rush and life in a bakery there as well as to see budding future bakers in the making, pun intended.