Crafting the Future of Pastry: The B-Concept Method by Jordi Bordas with Sosa and Adamance

After his successful European tour of 2024, Jordi Bordas, world pastry champion and ambassador of Sosa Ingredients, has crossed the Atlantic to share his revolutionary B-Concept method with the professional public in the United States.

In just 10 days, Sosa Ingredients and Adamance hosted world pastry champion Jordi Bordas, giving four master classes in two major cities: New York and Los Angeles . The events welcomed more than 150 chefs, offering them an exclusive insight into the unique, technical and scientific approach to pastry making that sets the B-Concept Method apart from the typical masterclasses. This innovative approach focuses on creating healthier, lighter and tastier pastries using natural ingredients.

The feedback from the attending chefs was overwhelmingly positive, highlighting the innovative techniques and healthier ingredient choices championed by Jordi Bordas. Additionally, 20 of the attending chefs won access to the Online B-Concept Class, allowing them to further explore and master this revolutionary method.

Key Features of the B·Concept Method:

• Healthier approach: uses fibers as texturizers, emulsifiers and sweeteners, replacing traditional ingredients for a healthier approach. This method promotes digestive health and is in line with modern dietary preferences (gluten-free, dairy-free, plant-based…).
• Innovative pastry techniques: Shows how to successfully create your own pastry from scratch, applying a step-by-step methodology and optimizing the creation process and the resources invested in it.
• Tastier recipes: Creations such as Raspberry Blossom, Madeleine XL Matcha and Yuzu Tea, and Lunar, each showcasing the tremendous creativity of Sosa’s technical ingredients, as well as the potent flavor of Adamance’s 100% traceable fruit purees.
• Ethical and sustainable practices: Jordi Bordas and his partners advocate ethical sourcing and innovation in pastry, ensuring that each creation is not only delicious, but also sustainable.

Sosa Ingredients in United States

The entire organization of this tour has been possible thanks to the impeccable work of Valrhona Selection USA, which has coordinated every detail to make these days a success. The sessions began with an institutional introduction by the Brand Managers of Sosa and Adamance, who presented the philosophy and values of both brands to the public. In addition, we had the collaboration and support of our chef Guillermo Corral, who accompanied Jordi during the demonstrations, reinforcing the link between technique and inspiration.

Presentation of the texture wheel

During the tour, we also took the opportunity to present for the first time in the United States our Texture Wheel, a visual and pedagogical tool that organizes ingredients according to their functionality in cooking and baking. This guide allows the chef to quickly identify which texturizers to use depending on the desired effect -gelling, thickening, aerating, emulsifying, among others-, thus facilitating creativity and precision in the use of the products.

In this version adapted to the U.S. market, we highlighted the ingredients already available in the region, reinforcing our commitment to technical training and local access to innovative solutions.

Crafting the future of pastry

This international tour reinforces our commitment to the democratization of gastronomic knowledge, bringing innovation and technical excellence to professionals around the world. And, as always, we are proud to accompany Jordi Bordas in his mission to transform pastry from the knowledge and respect for the ingredients.