Mexican Bread & Pastry Course
Gain expertise in authentic Mexican breads like conchas and pan de muerto through hands-on training in enriched doughs, precise baker’s percentages, fermentation control, baking techniques, storage methods, and troubleshooting. Ideal for small-bakery bakers seeking reliable, top-quality results adapted to varying conditions.

4 to 360 hours flexible workload
valid certificate in your country
What will I learn?
Learn to craft authentic Mexican breads and pastries, focusing on enriched doughs, classic conchas, pan de muerto, and an extra recipe. Master ingredient roles, baker’s percentages, mixing, kneading, dough temperature, fermentation, shaping, baking settings, cooling, storage, fault-finding, and process adjustments for consistent excellence in any environment.
Elevify advantages
Develop skills
- Master enriched Mexican doughs: mix, knead, and develop gluten precisely.
- Apply baker’s percentages: scale conchas and pan de muerto recipes quickly.
- Control fermentation and proofing: set optimal times, temperatures, and dough handling.
- Bake and store professionally: set oven curves, cool properly, and extend bread freshness.
- Troubleshoot baking issues: fix pale crusts, tight crumbs, and underproofed loaves.
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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