Master classes 

Master classes program 

20

practical master classes 

4

working days of master classes zones

2

master classes zones

20

practical master classes 

4

working days of master classes zones

2

master classes zones

WE ARE "BAKING" OUR BUSINESS PROGRAM 2024.
MASTER CLASSES PROGRAM COMING HERE SOON!

master classes 2024: schedule

MARCH 19

15:30-17:30
EKATERINA SWAROVSKAYA, CATERING ENGINEER-TECHNOLOGIST, INTERNATIONAL CONSULTANT IN CONFECTIONERY ART
EASTER RYE KALATCH
PAV. 2.3

MARCH 20

13:00-15:00
ANTON KORNYSHOV, ARTISAN BREAD BAKER SINCE 2012
SOURDOUGH FOCACCIA AS A TOOL TO ATTRACT VISITORS TO THE BAKERY
PAV. 2.3
15:30-17:30
OLGA PENIOSA, INTERNATIONAL CONSULTANT, PASTRY CHEF AND CHOCOLATIER
OPTIMIZATION OF THE COST OF CONFECTIONERY PRODUCTS THROUGH DESIGN. HOW TO CREATE VALUE?
PAV. 2.3

MARCH 21

10:30-12:30
AHMED ALI-ZADE, THE OWNER OF THE BAKERY-COFFEE SHOP "ZERNO", TECHNOLOGIST, CHEF-BAKER
A COMPETITIVE ASSORTMENT OF A MODERN BAKERY-COFFEE SHOP BASED ON YEAST PUFF PASTRY
PAV. 2.3
Подробнее
13:00-15:00
OKSANA USOLTSEVA, CHIEF TECHNOLOGIST OF PROFENZYME LLC; IGOR GUTIN, SALES DIRECTOR OF PROFENZYME LLC
THE ROLE OF ENZYMES IN THE BREAD PRODUCTION
PAV. 2.1
Подробнее
Very soon we will publish the full program of master classes. Stay tuned and register in advance!

*The number of seats is limited. The ticket gives the right to attend all master classes and expositions

Cooperation

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topics of the previous year

21 MARCH

10.30-12.30
Marina Sinitskaya, creator of show cakes
HOW TO make and sell a cake for 10,000 rub/kg?
PAVILION. 2.1, STAND 21Е01
MORE
10.30-12.30
Marina Romanova, founder and pastry chef of the Rosemarycake project
DESSERT FOR A MILLION
PAVILION 2.3, STAND 23b20
MORE
13.00-15.00
Asya Motina, author of the book Gluten-Free Bread
The taste and juiciness of gluten-free pastries - is it possible or not?
pavilion 2.1, stand 21Е01
more
13.00-15.00
Lisa Butt, Pastry Chef, Brand Chef at NIQA pâtisserie & café
Macaron. French patisserie secrets
pavilion 2.3, stand 23в20
more
15.30-17.30
Yulia Posazhennikova, pastry chef BURO.TSUM
"Green" desserts in the restaurant
pavilion 2.1, stand 21Е01
more
15.30-17.30
Anton Isenin, chef at ASTER cafe AND RENÉ CAFE
English Easter cross buns
Pavilion 2.3, stand 23В20
more

22 MARCH

10.30-14.00
Specialists of Lesaffre: Vitaly Lunin, Dmitry Sosunov, Denis Mosolov
Artisan bakeries: challenges and ways of development. From theory to practice
pAVILION 2.1, STAND 21Е01
mORE
10.30-12.30
Alla Komissarova, chocolatier, founder of La Princesse Choco chocolate atelier
Secrets of making chocolates with original fillings
pAVILION 2.3, STAND 23b20
MORE
13.00-15.00
Olga Voynova | School for baking sourdough bread
Fasting and Easter
PAVILION 2.3, STAND 23В20
MORE
15.30-17.30
Alexander Bakanov | pastry chef of restaurants Kislovsky and Black Thai, brand chef of the Tatlım confectionery group (Istanbul)
Master-class "Dessert on a plate. Modern PERFORMANCE"
PAVILION 2.1, STAND 21Е01
MORE
15.30-17.30
Anna Gribanova, Brand Chef OF THE Khlebny Dvor Bakery
Brioche as the perfect PARTNER for the bakery
PAVILION 2.3, STAND 23В20
MORE

23 MARCH

10.30-12.00
Sergey Fetisov, chief technologist CSM Ingredients
DELIGHT3. Delight in a cube
PAVILION 2.1, STAND 21Е01
MORE
10.30-12.30
Olga Peniosa, international consultant, confectioner-chocolatier
Functional chocolate decor
PAVILION 2.3, STAND 23b20
MORE
12.30-15.00
Alla Borisova, Chief Technologist, Senior FELLOW AT THE RESEARCH INSTITUTE OF THE BAKERY INDUSTRY
Types of brewed bread. Everything about brews
pavilion 2.1, stand 21Е01
more
13.00-15.00
Ahmed Ali-Zade,technologist, bakery chef of classic bread baking and Viennese pastries
Puff pastry and its products as an important part of the modern bakery
Pavilion 2.3, stand 23в20
more
15.30-17.30
Alena Ofitserova, pastry chef at the Greeks and Blondie (Pinsky&Co)
Instagram desserts vs. classic ones
Pavilion 2.1, stand 21Е01
more
15.30-17.30
Polina Andrianova, bakery chef at Pechorin, an artisan bread manufacturer
Cold fermentation in yeasted dough
Pavilion 2.3, stand 23В20
more

24 MARCH

11.00-13.00
Olga Kiseleva, BAKERY CHEF at PubLife, founder of Olin Khleb mini-bakery
Focaccia on sourdough: wheat and rye
pAVILION 2.1, STAND 21Е01
MORE
11.00-12.00
Victoria Eremeeva, co-founder, director of Pizza School Russia, and Alexander Bogdanov, co-founder, head coach of Pizza School Russia
Modern trends in the PIZZA production. Step-by-step technology for kneading classic Italian DOUGH
PAVILION 2.3, STAND 23b20
MORE
12.00-13.00
Victoria Eremeeva, co-founder, director of Pizza School Russia, and Alexander Bogdanov, co-founder, head coach of Pizza School Russia
DoN'T DO IT! Most common mistakes in thepizza dough production and how to eliminate them
PAVILION 2.3, STAND 23В20
MORE
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