April 2 / 5-7pm EST

Dive into the world of Bizcocho, a delightful variety of sweet breads that combine lightness, richness, and diverse flavor profiles. Serving as the foundational "mother dough," Bizcocho opens the door to a range of specialty pastries destined to grace breakfast tables and holiday baskets on a year-round basis.

In this two-hour masterclass, Chef Alex Peña will showcase three mouthwatering variations of this buttery dough, each adorned with unique toppings:

• Conchas
• Nubes
• Chilindrinas

By the end of class, students will: 

• Learn how to professionally handle enriched doughs
• Understand the complex roles of ingredients in yeast doughs
• Broaden their baking skills by practicing specialized dough shaping and garnishing techniques

This class is the ultimate guide for bakers looking to master the art of baking the perfect bizcocho.

Meet Alex Peña, a Master Baker born and raised in the heart of Los Angeles. For two decades, his family owned and operated La Morenita Tortilleria & Bakery. His upbringing, combined with his French culinary training and Pan Mexicano background, fuels his passion for pan dulce and sharing the art and evolution of these iconic sweet breads. 

Alex currently serves as the Director of Product Development for Bellarise in Pasadena, California. His role as a global leader in bakery ingredients offers a unique perspective on the baking industry that has come full circle in his career. Beyond his corporate role, he is the founder of Baking Evolution, a baking school where he continues to highlight the history and evolution of Mexican bread for home bakers eager to elevate their skills.