Having trained at Hofmann, Ingrid Serra was associated for years with Albert Adrià’s elBarri group, where she became part of the pastry R&D team, helping in international projects such as Mercado Little Spain in New York and Cakes&Bubbles in London. She currently works at I+Desserts, a gastronomic research center for the sweet world founded by David Gil, where she can develop all kinds of projects, from product to pastry menus around the world.
In 2024, she released XOK, the first book dedicated exclusively to turrón, alongside David Gil and published by Books For Chefs.
“In XOK we propose is precisely the evolution of the concept of traditional turrón”
“In XOK we propose is precisely the evolution of the concept of traditional turrón”
Featured in so good #33