Exquisite combinations of flavors and textures in both chocolates and pastries, designed to be enjoyed at the Afternoon Tea at the Mandarin Oriental Ritz in Madrid. Four mini desserts and two limited editions of chocolates. A very sweet collaboration created together with Irene Amat, the hotel’s head pastry chef. Available until June 30.

Three days of masterclass on modern, elegant, and fine pastry, working with different techniques, preparations, and chocolate decorations to create a truly attractive display. Endless thanks to the entire team at Chocolate Academy Belgrade, and especially to Remy Delette.

Masterclass at the Chocolate Academy Shanghai, sharing the pastry ‘a la minute’, a philosophy that is part of the DNA of El Carme Pastisseria. 210 minutes sharing knowledge with 55 pastry chefs from all over the country in a unique learning and exchange environment

New participation in the Óbidos International Chocolate Festival with a piece in honour of Galileo Galilei, following the theme of the festival dedicated to the great scientific inventions. In addition, special showcooking of Easter cakes.

In 2024, first presence at the festival with a chocolate sculpture dedicated to Rui Nabeiro, a leading coffee entrepreneur, and a demonstration of advanced chocolate techniques.

60 unreleased creations by Lluc Crusellas. Restaurant desserts. Pastries Individual pastries. Tartlets. Traditional pastries. Seasonal pastries. Showcase pastries. Chocolate Christmas pastries. Home-made chocolate. Bakery. With the participation of Ricard Martínez, Eric Ortuño, Josep Maria Rodríguez, Ruth Gou, Ramon Riera, Arnau Arboix, Sènia Villalustre, Enric Monzonis, Saray Ruiz and Miquel Serrano.

Speaker at the tenth edition of TEDxManresa, a program of local conferences through which ideas are presented to rethink, inspire, improve and change the world. My message: from Vic to BIG!

Incredible experience serving the sweet part of the catering in the box of the Barcelona Football Club, together with Xerta Catering. Chocolates, spheres and chocolate tiles to accompany a magical night of soccer.

Technical seminar “Chocolate creations of a world champion” with the aim of sharing chocolate techniques and formats thinking about the production needs of an establishment or restaurant. Also live elaboration of some of the pieces presented at the World Chocolate Masters.

Participation in the Trufforum, the black truffle festival in Catalunya, with the preparation of desserts: dark chocolate foam, truffle and cocoa nibs crunchy, in the tasting space of “La Tòfona al Plat”. A rounded weekend that ended with the recognition of the creative talent and the commitment to the truffle in the sweet world. Thank you!

Patisserie section on the program ‘Tot es Mou’ on TV3, the public television channel of Catalunya. Every fifteen days, recipes of delicious proposals to make, enjoy, and share at home.

“The Excellence of Chocolate” at the Gastronomic Forum of Galicia 2024, a workshop dedicated to the technique and flavor of chocolate, presented within the framework of the Sweet Forum.

Chocolate and patisserie at La Santa Market (Costa Brava, Barcelona), in the form of 7 sweet creations made with character and with chocolate as the main ingredient. 52 incredible days taking patisserie to another level and bringing it to the public on the Costa Brava. 52 incredible days taking patisserie to another level and bringing it closer to the Costa Brava public. It was brutal!

New space dedicated to patisserie and chocolate in the Pyrénées Andorra shopping centre, taking the essence of Eukarya Xocolata and El Carme Pastisseria to new territory. A place where creativity, technique and flavour meet to offer a unique experience.