Mexican Bread & Pastry Course
Dive into making authentic conchas, pan de muerto, and other Mexican delights with expert command over enriched doughs, fermentation control, baking precision, and problem-solving—tailored for bakers aiming for steady, superior quality in small-scale bakery operations.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
Gain expertise in genuine Mexican breads and pastries via this hands-on course covering enriched doughs, traditional conchas, pan de muerto, and one bonus recipe. Understand ingredient roles, baker’s percentages, proper mixing and kneading, dough temperature management, fermentation techniques, shaping methods, baking settings, cooling and storage tips, plus fixing common issues and adjusting for varying conditions to achieve reliable top-notch outcomes every time.
Elevify advantages
Develop skills
- Master enriched Mexican doughs by mixing, kneading, and building gluten accurately.
- Use baker’s percentages to quickly measure out conchas and pan de muerto recipes.
- Manage fermentation and proofing with perfect timing, temperatures, and dough care.
- Bake and store professionally by adjusting oven settings, cooling properly, and preserving freshness.
- Diagnose and resolve baking problems like pale crusts, dense crumbs, and poorly proofed loaves.
Suggested summary
Before starting, you can change the chapters and 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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