Mexican Bread & Pastry Course
This course equips bakers with professional skills to produce authentic Mexican breads like conchas and pan de muerto, mastering enriched doughs, precise fermentation, optimal baking techniques, and effective troubleshooting for consistent excellence in small-scale bakery operations, ensuring fresh, high-quality pastries that delight customers.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in genuine Mexican breads and pastries through hands-on training covering enriched dough preparation, traditional conchas, pan de muerto, and one bonus recipe. Understand ingredient roles, baker’s percentages, proper mixing and kneading techniques, dough temperature management, fermentation processes, shaping methods, baking settings, cooling and storage practices, as well as fixing typical issues and modifying steps for varying environments to achieve reliable top-quality outcomes every time.
Elevify advantages
Develop skills
- Master enriched Mexican doughs through accurate mixing, kneading, and gluten development.
- Use baker’s percentages to quickly scale recipes for conchas and pan de muerto.
- Manage fermentation and proofing with optimal timing, temperatures, and gentle dough handling.
- Bake professionally by adjusting oven settings, cooling properly, and extending bread freshness.
- Diagnose and resolve common baking problems like pale crusts, dense crumbs, and poor proofing.
Suggested summary
Before starting, you can change the chapters and the workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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