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Jordi Roca

Teaches Plating Senses

Jordi Roca

Invent techniques that haven't been done before.

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Jordi Roca, one of the greatest innovators in the restaurant industry, teaches us how to create sensory and emotional experiences with pastry, touching on everything from extracting the essence of an old book to manipulating molecular ratios and creating nitrogen fruits.

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Program. Skills that take you to a whole other level.

This class comprises 35 lessons, lasting over 5 hours in total. The videos are presented in Spanish, accompanied by English subtitles.
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6:00

Lesson 1

Jordi Roca: The Power of Family

Meet Jordi Roca, one of the greatest pastry chefs on the planet and, more importantly, an inventor of classic techniques in the plating dessert industry. In this lesson, Jordi invites you into his sacred 40-year-old family story, including El Celler de Can Roca, a 3-Michelin star restaurant named the best restaurant in the world twice.

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13:00

Lesson 2

Becoming a Pastry Chef

Jordi explains how he always felt like an outsider at his brothers' restaurant until he discovered pastry, which became his true passion. First, he gained his brothers' trust and then the pastry world's trust. He talks about the importance of doing brave things and shares what helped him invent creations that didn't exist in the pastry industry.

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3:00

Lesson 3

Creating Mindful Brands

Jordi continues to tell his story, inspiring us to see other possibilities in a pastry career. He shares stories of his family brands that are highly successful but are also mindful of the environment, help others and support the community.

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6:00

Lesson 4

Jordi’s Pastry Philosophy

Jordi explains how plating desserts are inspired, created and developed to be finalized into a complete menu of 40 set dishes per dinner. How can you make a dessert that continues to excite your guest when they've already sampled 35 dishes? Let's find out!

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4:00

Lesson 5

About This Class

Jordi says that this class may seem odd because it's very personal, and each step has a deep connection to his life. He will teach 3 very complex and technical plating desserts using countless techniques and styles that you can fully adapt to your own creativity and innovation. The first dessert is surprising, light, seasonal, and cooling. The second is a deep creative concept that is technical and fresh. The third combines the complexity of taste and technique in the first two desserts and represent Jordi's beginnings. They're all very different and all a part of one story, the story of Jordi.

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10:00

Lesson 6

Almond Cake, It Rains From The Almond Tree

Learn one simple Almond Cake gluten-free recipe that turns this 3-Michelin star dessert into a masterpiece. In this lesson, Jordi focuses on the textures, speed and timing of making sponge cakes.

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17:00

Lesson 7

Toasted Almond Mochi

Jordi turns this Japanese-inspired dessert into Mediterranean-style with a Turkish touch. He talks about the inspiration for the taste and how he can achieve a completely different texture with mochi. This silky mochi is a versatile recipe that you can turn into various shapes and flavors.

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6:00

Lesson 8

Dry Sake Jelly

Learn to create multiple textures using various gelling agents, understand how each agent works, and the best way to use them. Jordi pairs the flavors of this jelly with the rest of the desert to create a balance and as a reference to Japanese culture. This jelly will dissolve into your mouth and release the sake's flavors and aromas.

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13:00

Lesson 9

Caramelized and Laminated Almond

Jordi shares his philosophy on spontaneous beauty and challenges us to prolong the cherry blossom season by creatively replicating almond blossom flowers using other ingredients.

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26:00

Lesson 10

Almond Ice Cream

Use Jordi Roca's technique to replace dairy ingredients and learn to make house-made Almond Cream and Almond Milk. Dive deep into Jordi's lecture on sugars' functionality and molecular qualities. Discover the unique process of creating ice cream that is stable enough that it can last on the serving plate and, at the same time, pliable with an incredibly soft texture.

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5:00

Lesson 11

Almond Sauce

Learn the secret to fresh preparations made daily, like Almond Sauce. Jordi teaches you the best way to select the oil type for the recipe, the texture to aim for and the stabilizing ingredients that work at specific temperatures.

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6:00

Lesson 12

Lychee Granita

Learn how to reduce sweetness in this lesson. Jordi explains how to stay mindful of sugars in your recipes and breaks down the process of managing the sugar content in the ingredients that you need for this recipe.

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7:00

Lesson 13

Amaretti

Learn how to create crunchy elements of various intensities inside a very special dessert, "It Rains From The Almond Tree." This might remind you of biting a caramelized almond, but it's on a different level of the crunchy-verse.

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15:00

Lesson 14

Jasmine Almond Cloud

This dessert has 3 plating stages, and Jasmine Almond Cloud is a stage of its own. Learn the concept of a cinematographic experience not made in the kitchen but in the dining room, directly interacting with the customer; A first-time Michelin experience that will stay in our memory forever!

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14:00

Lesson 15

It Rains From The Almond Tree

Experience Jordi's presentation of this class's first iconic plating dessert and his 3 steps for plating. Each element has a purpose on the plate: lychee, mochi, sake, bitter almond, jasmine cloud, and disrupting grapefruit. Each element gives us textures and flavors that play in your mouth like a musical composition: silky, creamy, crisp, lively, acidic, sweet and floral. Jordi asks students to transform this recipe into their own, and honestly, we want to taste every single version.

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8:00

Lesson 16

Purple Chromatism, Dry Beetroot Meringue

We start the second dessert of this class, Purple Chromatism, with a unique approach to meringues. Jordi teaches you how to make meringues out of just juices and introduces us to new ingredients in this class that open the horizons of a molecular kitchen.

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8:00

Lesson 17

Purple Shiso Water

Jordi shows us 3 magic tricks in this class, and this is the first of the three—prepare to be mind-blown! Manipulate the colors of your infusions by playing with PH levels, and at the same time, learn to stimulate the taste receptors of your guests. Enjoy Jordi’s behind-the-scenes stories explaining how they find and grow rare seeds for their restaurant production.

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11:00

Lesson 18

Purple Shiso Gel And Cream

Learn to create different textures and flavors of shiso that you can also reproduce with any other flavor. Jordi explains that tasting a flavor with one texture is not the same as eating it with another because different textures make the same ingredients taste differently. This class is an explosion of various techniques, inspiration and information.

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5:00

Lesson 19

Beetroot Jelly

By now, you’ve already discovered one element of Jordi’s unique baking style, learn even more in this class where you will prepare ingredients for the Purple Chromatism plating dessert. Jordi works with various fruits and vegetables, representing a purple tone. This unique concept will blow your mind as you move towards the next lessons and discover the full story of the concept piece by piece.

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7:00

Lesson 20

Lavender and Hibiscus Infusions

Jordi teaches you how to determine whether an ingredient requires a hot or cold infusion. While cold infusions bring out fresh, real and natural flavors, hot infusions act with color reactions. Jordi explains how to apply each approach and in what case each is more suitable.

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18:00

Lesson 21

Blown Beetroot Caramel: Cooking

Choose ingredients that bring shine and flexibility to your caramel, and learn to use caramel to create any fruit shape perfectly. Jordi was the first pastry chef who brought caramel into the restaurant and pastry industry as part of the tasting experience in 2002. Now, we treat it as a given in every other plating dessert we see, but we'll always remember who created this mind-blowing sweet experience for the world.

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12:00

Lesson 22

Blown Beetroot Caramel: Shaping

As the creator of this technique, hot caramel is in Jordi's blood, and this blown caramel will blow your mind (ours are already in space)! This lesson is deep in the theory of the step-by-step process. He lectures on sugars, explains how complex sugars transform into simple sugars and what steps to take to bring them back to complex for the caramel to be easily shaped, and gives vital tips on how to avoid every possible problem when working with blown sugar.

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5:00

Lesson 23

Nitro Grapefruit

Introducing the second magic trick of this class: Learn to work with nitrogen and discover how no other technique has the effect nitrogen does on your dessert. Jordi walks you through every step: preparation, soaking, boiling, safety, tools and handling. Make your own magic, and unleash the greatness of innovation.

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20:00

Lesson 24

Beetroot Foam And Purple Chromatism Finale

Discover the concept behind this iconic plating dessert, Purple Chromatism, and invent your own from Jordi's blank sheet of techniques. Jordi shares the color play concept and the tasting concept that goes with it. The tasting of Purple Chromatism will transport you to orchard season in your farmhouse, just after a summer shower, surrounded by figs, a rich lavender scent, shiso and beets. Experience the gel, the cream, the sauce, the slush and the whole fruit textures in one bite. Jordi says, "It's pleasant, gourmand and a lot of fun." We say it's an experience of a lifetime.

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6:00

Lesson 25

Proust’s Madeleine (Old Book), Lemon Peels Cream

The first recipe of the iconic Old Book of plating dessert will take all your senses to the moon and back. This technique for making Lemon Peels must be a secret cause we can't understand why we haven't seen lemon skin used that way before. Jordi teaches how water interacts with lemon skin and how to ensure it penetrates the skin pores and releases the juices.

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7:00

Lesson 26

Madeleine Cubes

There are very few simple recipes in this class, and while this one may appear to be, don’t relax, Jordi likes to make things challenging. While making a Madeleine in the shape of a sponge may be easy, integrating it into the ice cream could give you a new challenge and technique for your pastry creations that you didn't think of before.

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19:00

Lesson 27

Madeleine Semifreddo

Jordi introduces us to his technique of integrating Madeleine flavor inside an ice cream in the shape of a Madeleine, all made by you! Topping up our decoration skills, he then demonstrates a visual concept of reflecting two textures over this Madeleine Semifreddo.

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4:00

Lesson 28

Caramelized Cinnamon Cream

Learn Jordi Roca's unique sugarless cream recipe, where he teaches you how to concentrate the fatty elements of the cream to create a dense and thick texture. Forget the milk, eggs or sugar, this cream is made with just cream inside! Wow!

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8:00

Lesson 29

Earl Grey Cream

Jordi talks about the origin of his ingredients' and how he uses them throughout the class. In this lesson, he shares about Bergamot and how most of its production worldwide is meant for the perfumery industry. However, this citrus fruit with an aromatic touch can bring unique floral notes to your plating dessert if cooked with the correct temperature and technique.

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4:00

Lesson 30

Earl Grey Jelly

Learn Jordi Roca's approach to working with earl grey flavors in this class. Create different tastes using the same ingredient, and listen as Jordi explains how each component approaches your receptors when tasting a complete dish and the importance of telling this story to your guests.

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13:00

Lesson 31

Lemon Gel And Lemon Jam

Zero-waste cooking is one of Jordi's principles, so he uses the entire lemon when making this Lemon Jam. The preparation is powerful and really cheers up and stimulates taste receptors. Then, when he deglazes the caramel with water, he piques our attention and shares his unique knowledge.

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6:00

Lesson 32

Filo And Roasted Milk Powder

Still using cocoa powder for a sprinkle? Time to switch up the flavor profiles. Still using mille feuille dough for a crisp feel? Time to switch up the texture profiles. This class is about never going back to basics.

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7:00

Lesson 33

Toasted Manuscript

Jordi’s idea of not only representing Proust’s Madeleine (Old Book) dessert in flavor and texture profiles but also on paper with a manuscript is so meaningful, and we can’t praise Jordi enough for stepping out of the pastry zone and into the world of emotions. Marcel Proust explained how eating a Madeleine pastry made him travel back to his childhood, which inspired Jordi to include this experience for each person making and tasting this plating dessert. Once again, in this class, Jordi is taking us out of pastry and into another industry. This time, he is taking you on a tour of edible printers, writing and memories.

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28:00

Lesson 34

Old Book Essence

Experience the lesson of a lifetime and get inside the genius mind of Jordi Roca. Jordi takes you through the perfume creation process showing you how to make unique scents that we can eat and probably faint from the joy of discovering 'never-before-tasted' flavors. Taste an old book, Jordi says, and we eat the library in one drop of this magical essence. Jordi works with scientists and chemists so that he can pass on his findings here for the first time. Take step-by-step directions and work hand in hand with Jordi Roca to create an old book essence (or any essence you want).

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8:00

Lesson 35

Plating of Proust’s Madeleine (Old Book)

In this lesson, dessert goes beyond pastry. When plating this unique Old Book plating dessert for you, Jordi explains the emotions, memories and moments involved. Starting with an idea of the smell of an old book, adding some toasted caramel notes and rustic and muted flavors, topped with a story that touches everyone’s heart. Jordi Roca is a legend, and we want to watch this whole class over and over again just to get a glimpse of what’s possible when you’re crazy enough to think that you can invent something that hasn’t been done before. We re-invented Jordi after this class, and he re-invented us.

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A walk, a landscape, a scent, a story, a sound, an emotion, any path can lead us to creativity.
— Jordi Roca

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I was about to give up on my dream to open my own bakery when I started Thomas Haas class. It was like someone gave me a slap in the face. He said, “You love what you do, and you are good at it. What’s next?” And that’s when I realized, I know what’s next for me! I now have my motivation back and all the steps I should take are right there! World, hold on!

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I feel like I’ve grown so much as a baker and I’ve loved interacting with pastry expert via PastryClassAI, fixed some baking errors, got so much more theory and new knowledge, it can really teach you so much! Now I feel more confident in my pastry attempts and have so many exciting plans for myself! The best part is that I’ve finally found a way to build my own pastry style and this is priceless!

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Depending on the enrollment option you choose. A Premium enrollment gets you access for 1 year, while a Standard enrollment gets you access for 6 months.

How much do pastry classes cost?

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They start from $490 USD and go up to $990 USD per class, depending on the instructor and whether you choose Premium or Standard enrollment with unlimited access, official certificate, class workbook, bonus section, support PastryClassAI access and more.

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What skill-level is required for pastry classes?

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Our pastry classes are designed for all pastry skill levels, whether you’re an experienced home baker, pastry blogger, influencer, pastry chef, instructor, or a creative professional, you can explore the knowledge and joy of pastry on our platform.

We’re incredibly lucky to feature some of the top professional chefs making waves in the pastry industry. Our classes are full of complex information and techniques, which is a great way to challenge yourself and gain new skills to achieve outstanding results.

What do I get after enrollment?

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You have two enrollment options to choose from:

• STANDARD enrollment gets you 6 months of access to one class.
• PREMIUM enrollment gets you 1 year of access to one class, and a certificate of completion.

Additionally, both enrollments include a step-by-step class workbook, bonus recipes/materials, and access to PastryClassAI, a support tool created to enhance your learning experience, providing unlimited assistance instantly!

What tools and ingredients do I need?

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Recommendations for tools and ingredients are a part of our teaching process in every class. In the first step of your pastry journey, your instructor will let you know what you need for the class and will recommend alternatives—we don’t want you to waste your time and money searching for items from the list when you may already have a handy substitution in your very own kitchen, so make sure to watch the class before you go shopping!

For handy access, the full list of tools will also be included in each class workbook alongside pictures and specifications.

All of the tools you may need are accessible in every country from local or online pastry shops.

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There are 3 ways you can ask questions before and after enrollment.

1. Our Help Center Help Center will be able to answer your questions about payments, gifts, free classes, enrollment options, and troubleshooting.

2. The PastryClassAI support tool is the go-to platform for all your pastry-related inquiries, whether you're formulating recipes, mastering cooking techniques, troubleshooting baking errors, delving into theoretical aspects, or exploring ingredients. It's the one-stop destination where every pastry question finds a comprehensive answer.

3. If you have any organizational or technical questions—signing up, classes, payments etc—and neither of those paths helps to answer it please email us at hello@pastryclass.com.