As part of his inspiring 2025 international tour, acclaimed pastry chef Jordi Bordas made a memorable stop in Seoul, South Korea, where he led an exclusive hands-on workshop with 18 enthusiastic pastry professionals. Hosted in an intimate setting, this session marked another exciting chapter in our shared mission to democratize the use of fiber as a key texturizing agent in modern pastry.
Jordi Bordas, winner of the Coupe du Monde de la Pâtisserie 2011, has spent the past decade redefining the way pastry is taught, developed, and experienced. As a long-standing collaborator of Sosa Ingredients, Jordi continues to push the limits of formulation and functionality—placing health, texture, and flavor on equal footing.
The recipes
In Seoul, Jordi guided participants through four innovative recipes:
• Asia Passion Fruit
• Exotic Forest
• Mada-leine
• Pistachio, Coconut, and Black Currant Tartlet.
These creations not only highlighted Jordi’s B·Concept method—a groundbreaking approach to recipe formulation based on scientific understanding and precise control—but also demonstrated the versatility and transformative power of Sosa’s fiber-based ingredients. From structure and moisture control to fat replacement and clean-label solutions, fibers are emerging as one of the most dynamic tools in the pastry chef’s toolkit.
At Sosa, we are proud to support Jordi’s global journey and his dedication to educating the next generation of pastry professionals. Each stop on this tour is more than a demonstration—it’s a dialogue between science and creativity, function and flavor.
Stay tuned as we continue to expand the reach of new-generation ingredients and help shape the future of pastry, one city at a time.
938 666 094
sosa@sosa.cat