August 18 - 20 2020


Viennoiserie -laminated doughs- and Panettone


Daniel Alvarez

Daniel comes from a family of many generations of pastry chefs.
He is now the owner of Dalua, a pastry shop in Elche, Spain, and one of the very few members that represent Spain on the Relais Desserts Association.
He is a Cacao Barry Ambassador for Spain.
His innovativeness and ability with baked goods have made him a consultant and teacher around the world.
In 2017 he Published his first book called “Sweet Devotion”.
 He is the winner of numerous competitions: 4th place in “Les Croquembouches” in Paris
2nd place “Best Pastry Chef of Spain” 1999,
gold medal of the Euro American Pastry 2000 championship and member of the Spanish World Cup Team 2005 & 2007.



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Viennoiserie and Panettone

Cinnamon Buns
Morning Buns
Vanilla Twist Wheat Buns
Croissant Cube
Croissant Bicolor
Brioche Cube
Butterfly Brioche
Kouign Amann
Signature knot (colored loaf Brioche)


An immersion into the wonderful world of Doughswith Daniel Álvarez, an acclaimed Spanish Pastry Chef and Author of Sweet Devotion, reference book in this topic.

In this hands-on Class Chef Daniel will teach you all the tricks and techniques to make an incredible Panettone, as well as everything about the three most important dough families in the Viennoiserie world: Brioche, Croissant and Inverted Puff Pastry. Alongside him you will produce a wide variety of products in this three day Class, including:
Class Program:
  • Croissants -with different fillings-
  • Pain au chocolat
  • Kouign- amann
  • Laminated brioche
  • Apple carré
  • Cremadets
  • Ensaimadas
  • Palmiers
  • Millefeuille
  • Chaussons
  • Xuixos -fried croissants filled with pastry cream- 

  Practical Info