Josep Antoni Ribas Author's Bread

Artisanal and Industrial Bakery | Consulting | Training

Bread: a product of ancestral craftsmanship

I began kneading dough in Barcelona in 1978, a place where the craft is learned as much from masters as from mistakes. Since then, I have brought this approach to bakeries and schools in various countries, always guided by the same question: what is it that truly makes bread nutritious?

I currently live in Costa Rica, where I combine training with consulting for those looking to improve their products and business management.

Trained in the craft in Europe (Spain, France, Switzerland, Austria, Italy...)

Co-founder of EspaiPa, a bakery school in Barcelona.

Currently focused on consulting and training, based in Costa Rica.

Learn more

Services

01 Consulting

I guide bakeries and production workshops in improving their products, processes, and business—from the recipe to profitability.

02 Technical dossiers

Downloadable documents containing bakery formulas, processes, and criteria, ready to apply in your bakery.

03 Courses

In-person training for teams and bakers looking to take their technique and judgment to the next level.

04 Video courses

Pre-recorded training you can take at your own pace, designed to teach you technique and process without being tied to a specific date or location.