Courses for professionals

“Continuous education makes you a master in your field.”

We have managed to attract the best ones in their field to the heart of Europe. Our academy offers you the chance to see the best hands at work. The leaders in their field, who use their Masterclass to pass on their experience and teach you something of their craft, whether you’re interested in chocolate, pastry or ice cream. Choose one of the courses listed below or register online.

Welcome to IPPA! The best pastry academy in the most beautiful city in Europe.

• we will focus on perfect mastery of technology   • you can ask questions

• professional translator  certificate from the course • small refreshment including drinks

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.  

Antonio Bachour

Antonio Bachour began his career in Puerto Rico, then moved to Miami to work as the executive pastry chef at Talula. He later worked at Devito South Beach and Scarpetta in Miami and New York City, then helped open the W South Beach. Shortly after, he took over responsibility for all pastries for The Trump SoHo and its restaurants. From 2011 until 2016 he was an Executive Pastry Chef at St. Regis Bal Harbour Resort. He has published four cookbooks and continues to travel the globe, teaching pastry and viennoiserie at workshops and speaking at conferences. He is also the owner of Bachour Bakery + Bistro.

Olivier Magne

Olivier was born into a family of bakers in a small French town Aurillac, therefore it is not a surprise that he decided to follow the baker’s path too. During his career he worked for many years as a teacher at the National Institute of Baking and Pastry (l’Institut national de la boulangerie-pâtisserie/INBP). In 2015 he received the renowned award of Meilleur Ouvrier de France which completely changed his life - since then he has been traveling around the world, passing on his baking know-how during the courses. Currently he is also running the Farine & O bakery in Paris in the 9th and 11th district where he is making the bread based exclusively on the natural sourdough and long fermentation (up to 72 hours for some types of dough).

Tortik Annushka

Tortik Annushka is a contemporary family owned designer cake studio founded by Madina Yavorskaya and her brother Rustam Kungurov. Established in 2009, grown into an industry leading cake company, most developing new techniques on cake decorating. The union of painter and architect created the exclusive and recognized style that rapidly gained popularity in Russia and all over the world. Inspired by works of famous painters, illustrators and architects they integrated legendary art into cake designs. The signature decorations as pears, golden threads, ruffles, perfect smooth cake techniques and ganache are the result of several years of hard and creative work. "We are inspired by everything except other bakers` works", says the Tortik Annushka duo. The main credo of the company is to be unique and to have their own style in cake decorating.  

Guillaume Mabilleau

Guillaume Mabilleau discovered his passion for pastry by chance, at just 15 years of age, during a summer internship at a small pastry workshop a couple of hours from La Rochelle. The pastry fits perfectly with his mild and balanced nature, with his precision and his meticulousness, qualities that he continues to refine. In 2011, at just 28 years, he won the prestigious title of MOF (Meilleur Ouvrier de France). In addition to teaching at a few selected schools around the world, MOF Guillaume Mabilleau is above all a successful entrepreneur. In 2012, together with his colleague and friend Jean-Baptiste Robin, he founded the company "Nuances Gourmandes" in La Rochelle. After an initial generalized production, Guillaume and Jean-Baptiste chose to specialize in the exclusive production of Macarons, which are shipped all over the world to all types of customers. Guillaume Mabilleau's patisserie is a continuous work of perfecting and simplifying rules and techniques, with the ultimate goal of making it accessible to everyone. This is why he represents a true source of inspiration for those who have chosen this field as a profession.

Joakim Prat

Joakim’s story is impressive. He was born and raised near Biarritz, in the Basque country  in South West of France. He fell in love with the pastry world at the age of 15 and was by the age of 29 already Head Pastry Chef of 9 michelin stars. Before starting his Maitre Choux project, he was head pastry chef at the 2 Michelin starred restaurant The Greenhouse in London. His first working position in London was at the 2 Michelin-starred L’Atelier de Joel Robuchon where he has been executive pastry chef for two years. Before that he was working in Spain as Head Pastry chef in the 3 Michelin starred restaurant Can Fabes, as well as 1 Michelin starred Sauc and 1 Michelin starred Hofmann restaurant in Barcelona. Besides that we need to mention that Joakim won the gold medal for UK Best Dessert of the Year 2014 and was awarded as UK Rising Talent at UK Pastry Open World Cup 2013, both in London. Quite an impressive resume for such a young guy!  

Karim Bourgi

Karim Bourgi graduated at “Le Cordon Bleu’ in Paris as Pastry Chef and began his career in Beirut at ‘La Cigale’ followed by ‘Ladurée’on the Champs Elysée in Paris, and ‘Fauchon’in Dubai where he also developed a number of local concepts specialising in modern luxury patisserie. He was designated 3rd Best Pastry Chef at the 2014 competiton ‘Patissier dans le Monde’ in France and participated in the ‘Pastry World Cup’ in January 2017.

Gregory Doyen

Gregory was born into an artistic family in the French countryside of Brionnais, Burgundy and experienced the magic of pastry early in his childhood when the family kitchen became his favorite place. When he turned 18 he started to study pastry in Dijon. From there his continuous studies developed into a journey around the world. The experiences of different cultures and his restless interest for innovation make him evaluate his skills everyday to achieve perfection. According to Gregory, pastry should be healthy and elegant, a natural flavor is key for a pleasant experience.