Jordi Puigvert’s evolutionary patisserie at Michel Cluizel’s Atelier de Formation

Jordi Puigvert continues teaching courses all over the world which reflect his interest and dedication in introducing new and advantageous ingredients, streamlining production processes, and increasing the conservation of basic components such as meringues, mousses, and fruit creams, among others. An evolutionary pastry which you can find out about in detail in his book, Evolution: Techniques and ingredients for current patisserie.

One of his last workshops was in Damville (France) at Michel Cluizel’s Atelier de Formation, where he made a practical demonstration of individual cakes, bonbons, petit fours, among other original creations with his unmistakable seal.

In the past month he has also given master classes in Germany and Australia, sharing his effective techniques with the audience.