• Belgian Maître Chocolatier and Pastry Chef Alexandre Bourdeaux, one of the most respected international specialists in the field of high-class confectionery and chocolate, will hold an intensive practical course in Brașov dedicated to desserts for events. Organized by Nova Pan in collaboration with hammered and Gourmet Prova, the event will take place in two identical sessions, on July 1 and 2, 2026, at Baking Show Nova Pan on Poienelor Street.
We already know Alexandre Bourdeaux well – the Arta Albă editorial team dedicated an extensive interview to him in February of this year, in which the Belgian master spoke passionately about his professional path, about chocolate as "the greatest ally" and about his dream of someday writing a book that would gather everything he has accumulated in over 25 years of career. Now, master Bourdeaux returns to the forefront, this time not as an interview subject, but as a trainer.
The course he will give in Brașov comes as a natural complement to the portrait I have outlined of him: a professional who is not satisfied with the laurels of a brilliant career, but feels the constant need to pass on what he knows."What I really wanted was to share my knowledge with others", he confessed in the interview given to Arta Alba – and this was precisely the motivation that determined him, at a certain point, to give up a prestigious position to become an independent consultant at a global level.
A current topic: dessert for events, between show and efficiency
The course focuses on a highly dynamic niche of contemporary confectionery: desserts for events, in single-serving and glass formats. It is not a random choice. Restaurants and confectioneries that organize or participate in festive events face a double challenge: on the one hand, the need to offer products with a strong visual and gustatory impact, on the other hand, the practical constraints of laboratory production – efficient workflow, controlled cost, reproducibility.
Single-serve and glass desserts respond to this challenge with elegance. They allow for spectacular combinations of structures, textures and colors, while offering precise dosage and a uniform presentation – essential when an event involves dozens or hundreds of servings. Some of these formats are even reinterpretations of classic confectionery recipes, modernized with current techniques and innovative presentations.
Seven recipes, from scratch
The course is designed as a complete practical experience: seven complex recipes will be worked from scratch – with basic raw materials and ingredients – distributed in three categories: single-portion desserts made with silicone molds, desserts in a glass and marshmallows. The approach covers a wide range of skills: combining novel tastes and creating diverse textures, making decorations and finishes, implementing productive and cost-effective ideas in confectionery laboratories, but also using working with negative temperatures as a tool to optimize the production flow.
The level of difficulty is medium-advanced, the course is aimed at professionals who want to improve or complete their knowledge and techniques, not to learn the basics from scratch.
Who is Alexandre Bourdeaux?
For those who haven't yet discovered him through the interview published on Arta Albă, here is a brief portrait of the trainer: Alexandre Bourdeaux He began his career at the age of 14, graduating from the Ceria Confectionery and Chocolate School in Brussels. He subsequently worked in Michelin-starred restaurants and luxury five-star hotels around the world, gaining a practical experience that few can match.
Returning to Belgium, he led the Callebaut Chocolate Academy in Wieze for a decade, one of the most prestigious chocolate academies in Europe, where he trained entire generations of professionals and coordinated, in 2014, the opening of the institution's new headquarters. "It was my biggest dream there: to create and structure that Academy", he said. Once that dream was fulfilled, he felt the need for new challenges.
In 2016, he founded Pastry & Chocadvice, a global consulting company that provides training, demonstrations and workshops to confectioners and chocolatiers around the world. Two years later, in 2018, he launched Ganache Solution, an innovative online software that helps professionals formulate, balance and manage ganache and chocolate recipes, controlling technical parameters such as texture, taste, water activity, stability and costs. Today, the platform is used by over 1.600 professionals internationally – a telling indicator of the impact Bourdeaux has had on the global confectionery world.
Practical details
The course will be held in two identical sessions – July 1 and July 2, 2026 -, each with a schedule between 9:00 and 17:00. The maximum number of participants is limited to 35 places per session. The location is Baking Show Nova Pan, Strada Poienelor no. 2A, Brașov.
The confirmation fee is 1.900 lei + VAT, an amount fully recoverable through a voucher of the same value, usable both in the Cofetarul Isteț store in Brașov and online at cofetarulistet.ro. Lunch is included, provided by the organizers. Participants will also benefit from special prices on Nova Pan equipment in stock.
Registrations and additional information can be requested at the phone number +40 743 230 968 (phone and WhatsApp) or by email at marketing@novapan.ro.
Article written by Gabriela Dan, Editor-in-Chief of Arta Albă
Read on White Art and: Interview with Alexandre Bourdeaux, Maître Chocolatier and Pastry Chef – “Chocolate is my greatest ally and accompanies me in every part of the world”
