Round table
Signature breads

A place for relaxed get-togethers and chats about bread, with expert bakers from all over Spain sharing their ideas about their businesses.
They will also discuss the trends that are transforming the bakery sector and reshaping the culinary landscape in many towns and cities. We are seeing more and more examples of young people committed to showcasing bread as a form of creative expression and a symbol of local identity.
Related talks
Round table

Incorporating artisan bread into haute cuisine
11:20 - 11:55 HRS
Jesús Monedero
Chef and baker at Palio (Ocaña, Castile-La Mancha, Spain)
Marc Segarra
Executive chef at Abadía Retuerta LeDomaine and the chef at Refectorio[*] (Sardón de Duero, Valladolid)
Florindo Fierro
Master Baker and Trainer at La Escuela de Molinos (Zamora)
Toño Rodríguez
Chef at La Era de los Nogales[*] (Sardas, Huesca)
Round table

Beyond the awards: day-to-day life in the bakery
12:55 - 13:30 HRS
Elisabete Ferreira
Baker and manager at Pão de Gimonde (Gimonde, Portugal)
Domi Vélez
Domi Velez Bakery (Seville) at El Horno de Vélez (Lebrija, Sevilla)
Ángel Ruiz
Ruiz Benayas Bakery (Maqueda, Toledo)
Round table

Are we making the best bread in history?
11:50 - 12:20 HRS
Round table

Bread and Science
13:05 - 13:41 HRS
Elena Benavente
Professor of Genetics at the Polytechnic University of Madrid (Madrid)
Mª Ángeles Romero
Professor of Food Technology at the University of Santiago de Compostela (Santiago de Compostela)