Miguel Saborit is a member of the third generation of Panaderías Saborit de Torelló and started with only 20 years in the baker's trade. He studied at the Barcelona Gremio bakers school and was recognized with the award for the best young innovative food artisan 2016.
Self-taught and enterprising, he has combined the know-how of the business with many hours of research in the workshop. In 2007, he gave a new impulse to the oven that his family created in 1941 in Torelló: the idea of the K Pa Month was to show that they make more things with the same quality that they have always made bread.
During the monographic course "Breads and doughs", the baker will share with the participants his most personal vision on the elaboration of artisan breads with sourdough, step by step.
Miguel will work on the most important aspects to find the optimal bread recipe, identify the techniques and processes necessary to make the dough we are looking for and the tasting where all the organoleptic aspects of sourdough breads will be analyzed (visual, taste and texture of the crust and crumb).