It was my first time visiting this facility for the CQC renewal course.
I obviously had access to the meeting room on the ground floor, and I must say it is spacious, well-equipped, and comfortable.
On the ground floor, there is a small room with a coffee machine and a water dispenser, so light refreshments are available during breaks.
As with any proper facility, there is a caretaker, the premises are served by parking spaces — unfortunately paid — and for those coming from Modena, it is also reachable on foot or by bike.
LARGE LEAVENED DOUGHS AND CROISSANT
Full Immersion Course on Large Leavened Breads
November 8–9, 2025 – Modena
A weekend to discover and perfect the art of large leavened breads, combining technique, manual skills, and creativity.
The course is designed for enthusiasts, professionals, and curious individuals who want to elevate their skills and learn from one of the most recognized figures in the new Italian bread-making scene.
What you will learn
During the two days, we will work together on recipes and techniques that represent some of the highest expressions of leavening:
Panettone: dough, pre-dough management, and secrets of proper leavening to achieve perfect structure, aroma, and alveolation.
Italian croissant: lamination, ingredient balancing, and characteristics of this softer, sweeter version.
French croissant: classic lamination, more technical and buttery, focusing on layering.
Rose Cake: an elegant and spectacular traditional leavened cake that combines softness and refined flavor.
Why choose this course
The experience will be led by Chiara Bracali, a talented baker, founder of Micropanificio Mollica, and reconfirmed for six consecutive years by Gambero Rosso with the “Three Breads” award. She has also been included in the New Bakery Generation by Dolcesalato, which gathers the ten best young bakers under 35.
Her philosophy combines attention to raw materials, respect for processing times, and constant pursuit of artisanal quality.
Structure and methods
The course has a practical and intensive approach: each participant will work on doughs, closely follow the different preparation phases, and directly interact with the instructor.
It’s not just about recipes but about methodology: balancing, leavening management, lamination techniques, and useful tips to apply even in your own kitchen or workshop.
Date and times
Saturday, November 8, 2025 | from 6:30 PM to 10:30 PM
Sunday, November 9, 2025 | from 9:00 AM to 3:00 PM
Who it is for
Bread enthusiasts looking to improve their skills
Pastry chefs and bakers wanting to update their expertise
Food lovers and curious individuals seeking a unique experience, hands-on with a recognized professional
Why participate
Participating means not only learning high-level techniques but also experiencing an immersive contact with a master who today represents excellence in large leavened breads in Italy.
