We are delighted to share the highlights from the recent world tour of Jordi Bordas, the world-renowned pastry chef and our brand ambassador at Sosa Ingredients. Jordi’s tour has set a new standard in the world of pastry, focusing on healthier and more innovative creations. This journey spanned China, the United Kingdom, and the Netherlands, showcasing Jordi’s expertise and the versatility of Sosa Ingredients.
Who is Jordi Bordas?
Jordi Bordas is a celebrated name in the pastry sector, known for his innovative techniques and dedication to healthier pastry alternatives. As the winner of the World Pastry Championship, Jordi has set out to innovate and inspire with recipes that do not compromise on flavor or texture while remaining healthy.
Sosa Ingredients: Allies for Healthier Pastry Making
At Sosa Ingredients, we are proud to have Jordi Bordas as our brand ambassador. His philosophy aligns perfectly with our commitment to providing ingredients that enable healthier pastry creation. Together, we are redefining the art of pastry, making it more accessible and beneficial for everyone.
Highlights from the Tour in China
Jordi Bordas’ tour of China began with a collaborative session at WeWork, where chefs from FSP met with Jordi’s team to discuss and refine recipes, marketing strategies, and the latest innovations in the use of fibers. This was followed by a series of live broadcasts at the Valrhona Selection stand and during an event named “Soinodi’s night,” Jordi and his team demonstrated the applications of Sosa Ingredients and shared their knowledge of healthier pastry making.
Internal training sessions were organized at WeWork spaces for business developers, marketing professionals, and chefs from FSP & Sinodis, covering essential topics such as the benefits of fiber in recipes, the differences between cold and hot inulin, and the logic behind less sweet formulas.
A special VIP training day was dedicated to theoretical and practical sessions, where participants learned about recipe stability, the benefits of fibers, and various Sosa techniques such as gelling, thickening, and emulsification. The versatility of Sosa Ingredients was showcased through the texture tasting box, which included nine basic applications on different base textures, such as nuts, puree, chocolate, and cream.
The tour of China culminated in a grand demonstration, attended by 74 participants. With the support of translator Yunting and chefs Jessie and Leafy for the Q&A, and coordinated by Anna and Jaume for the live broadcast, this session provided an opportunity to witness firsthand the magic of Jordi’s healthier pastry creations.
The European Leg of the Tour
Following an inspiring journey through China, Jordi Bordas’ tour continues through Europe, with prominent events in the United Kingdom and the Netherlands. One of the highlights was an extraordinary event at the prestigious Le Cordon Bleu in London. Attendees were able to enjoy exclusive recipes, application tips, and a live demonstration by Jordi himself, focusing on the innovative use of fibers in pastry.
This session provided valuable insights into the benefits of incorporating fibers into sweet gastronomy, showcasing how healthier ingredients can enhance both flavor and texture without compromising quality.
In Amsterdam, the visit was further enriched by the collaboration of the Krasnapolsky team, who provided exceptional hospitality and support, ensuring a smooth and inspiring experience for all participants.
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