01
METHODOLOGY

A two-day intensive course of 4.30 H each day. It will deepen the use of alternative cereals and their potential in gluten-free bakery, exploring their structural and organoleptic capacity.

02
QUOTAS AND LOCATION

Classes are held at Estudio Crudo, Barcelona, in an environment designed for experimentation and learning. Space is limited to 8 students per course, guaranteeing individual attention and immersive training.

03
HOUR LOAD

The course takes place during two consecutive days, with a teaching load of 4.30 hours per day. You will get a Dossier of recipes, work materials, apron, tasting. At the end of the course we will issue a certificate endorsed by Máximo Cabrera.

Throughout this program, developed in a professional laboratory

  • Special emphasis will be placed on innovation through the use of previously fermented cereals, allowing the eradication of anti-nutrients and the enhancement of their nutritional bioavailability. This process will contribute to improve the digestibility and flavor profile of each preparation.
  • In addition, participants will work on the correct handling of yeast and gluten-free sourdough to achieve controlled fermentations that optimize volume and alveolation. The analysis of bread composition will allow participants to interpret how each variable influences the final result and how it can be adjusted to meet different objectives.
  • The course will also include a space for experimentation where participants will be able to apply the knowledge acquired in the formulation of new recipes, exploring combinations of ingredients and refining fermentation and baking techniques. This approach aims to provide each attendee with solid tools for creation and innovation within the gluten-free bakery universe.

Program

INITIAL COURSE IN PLANT BASED COOKING

    1. 1. Essential ingredients: design of gluten-free bread

    2. Flours and starches: Rice, buckwheat, teff, cassava, sorghum, corn starch. Characteristics and functionality.

    3. Fermented cereals and their impact on gluten-free bakery.

    4. Natural binders: Psyllium, xanthan gum, flax and chia.

    5. Ferments: Rice and buckwheat sourdough.

    6. Other key ingredients: Sea salt, natural sweeteners, oils and seeds.

    1. Creation, feeding and conservation.

    2. Use of discard in different preparations.

    1. Field bread: Use of preferment and prolonged fermentation. Incorporation of seeds and proteins.

    2. Flatbreads: Corn and the role of nixtamalization. Teff as a superfood. Rapid fermentation and pan cooking technique.

    3. Multigrain Batard: Bread with a rustic profile, a blend of whole grain flours and controlled fermentation.

    1. Fermentation and forming techniques

    2. Cold fermentation vs. incubator fermentation.

    3. Forming and creasing techniques according to type of bread.

    1. Use of hot stones to generate steam.

    2. Temperature settings according to the recipe.

    1. Natural fermentation: Bread with sourdough and long fermentation.

    2. Baguette: Sleeving technique, greaves and steam baking.

    3. Batard multicereal: Structured bread with a combination of flours and balanced honeycombing.

    4. Gluten-free bar: Use of controlled fermentation and crispy crust.

About the Course

  • $500.00
  • Language : Spanish
  • Modality: Classroom. Includes Dossier, Ingredients and Tasting.
  • Duration : 2 days of 4.30 H each.

Values and Payment Methods

Access the 3 days of training of the Initial Course in Plant Based Cooking, taught by Máximo Cabrera.

Upcoming Editions

Choose the dates that best suit your availability and, when registering, confirm the selected edition. Places are limited: only 8 participants per course.

EDITION
 DATE
SCHEDULES
MAY Monday 26th & Tuesday 27th   Starts at 9:00 a.m. Ends 1:30 p.m.
JULY Monday 7 and Tuesday 8  Starts at 9:00 a.m. Ends 1:30 p.m.
SEPTEMBER wednesday 10 & thursday 11 Starts at 9:00 a.m. Ends 1:30 p.m.

TO WHOM THIS TRAINING IS ADDRESSED

Natural Fermentation Gluten-Free Bakery Course

This introductory course is designed for amateurs and enthusiasts who wish to establish a solid foundation in gluten-free bread making. During two intensive days, you will learn how to ferment cereals, sourdough, form and bake bakery items.

IMPORTANT DATA COURSE

  • Limited places: 8 students per course
  • Dates :Three editions available in May, July and September 2025. Check for upcoming dates.
  • Methodology: The course is face-to-face and is taught in Spanish.
  • The value includes a Dossier of recipes, materials, ingredients and tasting of the elaborations of the course. Each day begins with a 100% Plant Based breakfast.
  • Certification: You will obtain a Course Completion Certificate endorsed by Máximo Cabrera.
  • Días y Horarios: Las clases se imparten de 9:00 a 13:30 horas, con un coffee break de 20 minutos.
  • Value: The value of the course on Gluten Free Breads of Natural Fermentation of 2 days, is 461€ and you can finance it in 2 payments. The amount must be paid in full before the start date of the course.
  • Place : Banys Vells 20, El Born , Barcelona.

We come to the Frequently Asked Questions

  • What is the Plant Based Cooking Starter Course in Crudo Studio? A classroom course in Gluten Free Baking with Natural Fermentation, aimed at those who want to experiment.

  • What are the prerequisites for enrollment? To enroll in this course, it is not necessary to have any previous knowledge, utensils or very unconventional ingredients. If you have any questions, you can write to [email protected].

  • What is the duration and structure of the course? The course lasts 2 days and each day lasts 4.30 hours, including a 20-minute break.

  • What methodology is used in the course? It is a practical course in which recipes and techniques are put into practice. Some steps will be demonstrative.

  • What topics will be covered during the course? Visit the SCHEDULE section of the website to learn about each topic.

  • What materials or tools should I bring or will be provided? The ingredients, recipes, utensils and apron will be provided by Estudio Crudo.

  • Is there any certification at the end of the course? You will obtain a certificate issued by Estudio Crudo and Máximo Cabrera.

  • How do I enroll in the course?
    Book your place from the payment link on this page, if you have any questions you can contact us at [email protected] .

  • What is the cost of the course and what does it include? The cost of the 3-day course is USD 500 / €461. You can finance your registration in two interest-free installments of USD 250 / €230. You also have the option of paying by bank transfer, for which you can contact us at [email protected]

  • Where will the course be held? Thecourse will be held at Máximo Cabrera's laboratory, located in the neighborhood of El Born, Barcelona, at Carrer de Banys Vells 20.

  • What are the schedules during the course? The day starts at 9:00 am and ends at 1:30 pm. You will have a 20-minute break, during which you can enjoy a coffee break in one of the many cafes located a few meters from our studio.

You have 10 days to cancel the registration, as long as there is at least one month left before the beginning of the course. In this case, the amount paid will be refunded, minus the administration fees.

Can it be Suspended in Progress?

In the hypothetical case that the course is cancelled for reasons of force majeure or for not reaching the minimum number of participants, the total amount paid will be refunded in the currency in which the payment was made, without exception. 

However, we strongly recommend that you consider taking out cancellation insurance when booking your flights and/or accommodation. In any eventuality requiring the cancellation of your course, the school regrets that it cannot assume responsibility for covering these additional expenses.

We are committed to offer you the best possible experience in our cooking school, so in any of these cases we will contact you as soon as possible to generate the least possible impact on your schedule.

For any questions, write to [email protected] or by direct message on our Instagram account @crudoclases. Send us your query as detailed as possible and we will contact you as soon as possible.

The Workshop will be held :

Máximo Cabrera

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo