Video - Courses
I am Josep Antoni Ribas, and in this section, I share free video courses on artisanal and industrial bread-making. These videos are designed to let you learn techniques, processes, and professional judgment at your own pace, without being tied to a specific time or location. Each video draws on over 40 years of experience across Europe and Costa Rica, catering to everyone from beginners to those looking to refine their bakery operations.
MAYCA HALL 2026
We participated in the MAYCA 2026 trade show in Costa Rica as Master Baker consultants for BONGARD, alongside MULTIVAC—their official technical representative for Costa Rica and Central America. This event served as an opportunity to introduce European bakery machinery and techniques to the Costa Rican market, as part of the partnership we are building among BONGARD, MULTIVAC, and AMURA to establish the country's first European-style bakery school.
Duration: 1:37
MICROWAVE PASTRY CREAM
A perfect pastry cream, ready in minutes and without complications: the fastest and most reliable technique to always have it ready in the microwave.
Execution level: BASIC
Duration: 4:16
TRADITIONAL SACHER SPONGE CAKE
The authentic recipe for the Austrian Sachertorte, step by step: the classic balance of chocolate sponge cake, apricot jam, and glaze that made it world-famous.
Difficulty level: Intermediate
Duration: 4:24
BREADS CRUIXENT BARCELONA
A visual tour of the breads that brought CRUIXENT Barcelona to life—variety, texture, and artisanal craftsmanship in every loaf.
Execution level: DEMONSTRATION
Duration: 2:26
SYRUP 38 GRADOS BÉ
How to make 38° Baumé syrup, step by step: the exact water-to-sugar ratio, the cooking stage, and how to check it using a hydrometer. This is a key syrup in pastry making with multiple uses—soaking sponge cakes, preserving fruit, making sorbets, or glazing pastries—making it essential to have the measurements precisely calculated in the pastry kitchen.
Difficulty level: Intermediate
Duration: 10:09
MATHEMATICS: PRODUCTION
Mathematics: Production — what baker's percentage is and how to apply it to accurately calculate any dough production, regardless of the amount of flour or the number of pieces required. An essential tool for working precisely and error-free in the bakery.
Skill level: Intermediate
Duration: 10:28
TRADITIONAL SPONGE CAKE
Making a traditional sponge cake using the classic technique of whipping egg yolks and whites separately: achieving the perfect whipping consistency, the role of cream of tartar in stabilizing the meringue, and how to incorporate cake flour and cornstarch without losing fluffiness. An essential base sponge for pastry making, featuring precise ratios that allow it to be scaled for any production volume.
Difficulty level: Intermediate
Duration: 10:28
HOMEMADE DAIRY-FREE MUFFIN
Homemade muffins without milk: the traditional recipe adapted to get that spongy crumb and characteristic crust, without the need for dairy. Ideal for those looking for a classic and easy alternative to make at home.
Execution level: BASIC
Duration: 5:48
TRADITIONAL PASTRY CREAM
Traditional pastry cream, prepared on the stovetop using the classic technique: achieving the perfect level of doneness, avoiding lumps, and creating that silky texture that makes it ideal for filling, soaking, or decorating any pastry creation.
Skill level: Basic
Duration: 3:58
CANDIED EGG YOLK
Preparing candied egg yolk: the traditional technique of cooking egg yolks in syrup over low heat until achieving that dense texture and characteristic sweetness. A classic confectionery preparation, perfect for fillings, decorations, or enjoying on its own.
Difficulty level: Basic
Duration: 3:59