Jam and Coffee Cake Making Class with Andrés Lara & Ribé

The Jam and Coffee Cake Making Class is a rigorous technical journey into the science of fruit preservation and the structural engineering of baked goods. In this extensive 7-hour on-demand program, Chefs Andrés Lara and Josep Maria Ribé combine their expertise to deconstruct the chemistry of pectin, sugar concentration, and flavor infusion. Joining this Jam and Coffee Cake Making Class means moving beyond traditional boiling methods to understand the precise balance required to achieve a stable gel and a moist, long-lasting crumb in coffee cakes that are ready for professional boutique displays.

Pectin Science and Sugar Management in the Jam and Coffee Cake Making Class

The technical heart of the Jam and Coffee Cake Making Class lies in the mastery of fruit selection and the strategic use of different pectin types according to the fruit’s natural acidity. Throughout the session, you will dive into the complex world of sugar management, learning how to manipulate Brix levels and Aw (Water Activity) to guarantee a long shelf life without the need for excessive sweetness or artificial preservatives. This Jam and Coffee Cake Making Class provides the engineering framework to create gourmet spreads and jams that maintain their vibrant color and fresh flavor profile even after months of storage, ensuring a high-quality product for commercial retail.

Crumb Architecture and Spice Pairings for Professional Coffee Cakes

Beyond preservation, the Jam and Coffee Cake Making Class explores the structural development of the perfect coffee cake, focusing on fat emulsification and air incorporation to achieve a tender but sturdy crumb. You will learn the systems for integrating gourmet jams and nut spreads directly into the dough, mastering the thermal stability needed so that these components do not sink or bleed during the baking process. The Jam and Coffee Cake Making Class also emphasizes the importance of spice pairings and aromatic layering, teaching you how to build a sensory narrative that elevates a humble tea-time classic into a sophisticated, high-margin pastry item.

Professional Logistics and Presentation Systems

Efficiency and shelf-life management are critical themes in the Jam and Coffee Cake Making Class, as every technique is optimized for a production-heavy environment. You will explore professional storage protocols and presentation methods that highlight the artisanal quality of your jams and cakes while protecting their organoleptic properties. By the end of this Jam and Coffee Cake Making Class, you will have acquired a complete technical toolkit to produce a diverse range of seasonal preserves and signature coffee cakes that offer both exceptional taste and the operational stability required for a modern pastry shop.