Jesús Monedero, chef and baker at the Palio de Ocaña restaurant (Toledo), will be extolling the virtues of making bread there. “This means we can select top-quality raw materials, gain an understanding of their morphological qualities and apply a bread-baking methodology suited to their characteristics. This will boost bread consumption, and we will also perform better in terms of purchasing management", says Monedero, who will be explaining his formula to make bread for ten people "using only 1 kg of flour, with an average consumption of 170 g per diner". “The numbers crunch properly and you get customer loyalty”.

WHAT IS MADRID FUSION PASTRY
Madrid Fusión Pastry. Madrid Fusión goes sweet.

Madrid Fusión Pastry is up and running, a congress to speak out for cakemaking and baking, featuring some of the leading lights in the sector and the most inspired cakemakers.

In the same vein of showcasing the world of sweetness, Madrid Fusión has created Madrid Fusión Pastry, a congress on cakemaking and baking at bakeries and also restaurants, in a separate space at the event. On the same dates as the main congress (28-30 March), featuring some of the leading lights in the sector and the most inspired cakemakers, the talks will be staged with no continuity solution to round off a programme showcasing Spain's prestigious cakes and bread, while acknowledging the importance of pizza as a bread recipe.

Some of the international names at this first round of Madrid Fusión Pastry will be the man held to be the world's best pizza chef, Franco Pepe (Pepe in Grani, Caiazzo), or Italy's best confectioner, Gianluca Fusto.

Nor will the leading exponents of pastry and chocolate in Spain miss out on the event. Paco and Jacob Torreblanca, Albert Adrià and David Gil, Jordi Butrón and Ricard Martínez, Carles Mampel, Miquel Guarro, Josep Maria Guerola and Ana Lucía Jarquín, Olivier Fernández, Lucila Canero, Puy Vélez and Ricardo Vélez will be filling the stage with their words and their cooking, alongside Venezuelan Andrea Dopico (ex Club Allard or Sant Pau) and the French representatives Stephanie Vastel (from Ecole Internationale de Boulangerie) and Frédéric Bau (creative director at Valrhona).