Miquel Guarro

With: Miquel Guarro
Start: 03. 03. 2020 - 9:00
End: 05. 03. 2020 - 17:00
Language: ESP/ENG/CZE (Translation: Yes )
Type: Professionals
Price: € 1 015


Combined hands-on and demo course

The course will be held in Spanish with translation into English and Czech. During the course you can ask questions.

Together with Miquel Guarro you will prepare:

  • The Pistachio
  • The Rose
  • The lime and basil tartlet
  • Coffee cup cake
  • The baba bubble
  • Volcanic
  • Ace of hearts
  • Snowflake

During the course you will learn:

  • how to prepare individual desserts
  • how to prepare creams and doughs that will inspire you to make your own desserts
  • how to properly decorate desserts
  • special techniques and skills from pastry chefs

During the course you will receive:

  • recipes for preparing the desserts
  • hints and tips from professionals
  • drinks during the course
  • snacks
  • certificate
  • tasting the desserts prepared


With: Miquel Guarro

Passionate about the trade, he trained at the Pastry Guild School in Barcelona, combining his studies with work at the Targarona Pastry Shop and later at Bubó, a Barcelona bakery. He was lucky to work a short but intense season in France in the team of the prestigious Pastry Frank Fresson in Metz. For 3 years, he was the pastry chef of the Dos Cielos Restaurant in Barcelona with 2 Michelin stars, where he began to look for his own way in the sweet world. Miquel Guarro is the winner of the youngest Lluís Santapau Trophy in history, a prize that is recognized as Best Master Chocolatero 2013. In addition, he was also the winner of the gold trophy in the chocolate figure contest of the Gremi de Barcelona. He also works as a Jury member of the television contest 'Bake off', where he is looking for the best amater baker in the country. In 2019 he started a new adventure as pastry director at the prestigious Hofmann School in Barcelona, where he was responsible for coordinating the operation and creation of new products in all the places of the group.