The art of making bread with Antonio Cepas, a unique experience of FueraDeCarta 2025

Last March, the FueraDeCarta community, composed of students and alumni of Le Cordon Bleu Madrid, enjoyed a masterclass that took a different approach than usual. This exclusive experience allowed a small group of students to learn from one of the most renowned master bakers in our country during two consecutive days of workshops.

Antonio Cepas, who began his baking journey following the intuition of his father-in-law, today transforms flour into exquisite pieces of bread and pastries recognized worldwide. Using all kinds of wheat, including some already forgotten, he pursues his unique bakery style, at his workshop Benipan in Toledo.

By using quality ingredients, respecting the timing of each process, and practising long fermentations and different baking techniques, he has achieved to maintain a loyal clientele and become a fundamental part of Michelin-starred restaurants, creating his universe of signature bakery and pastries.

During the masterclass, he demonstrated a range of techniques, creating eight types of pastries and five bakeries, replicating the content of the issue of PASTRY REVOLUTION that Montagud Editores dedicated to him in 2024.

A masterclass within the cycle of complementary training activities for the community of the Institute where the magic of Antonio, with the support of his team and our professor, Chef David Vela, transformed the pastry classroom into a genuine bakery.