Palma de Mallorca · Sourdough & Viennoiserie · 11 años de oficio
Head baker. 9 years of UK production discipline, 2 years of Polish soul, now fermenting under the Mallorca sun. This is the craft, measured.
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Flour, water, salt — and paciencia. Everything else is physics you can learn to control.
— The Freak ManifestoCapítulo I — La Ciencia
An open, glossy alveolar structure isn't luck. It's water dosed to the flour's absorption, gluten developed to windowpane, and gas retained through a controlled proof. Read the crumb and it tells you every decision you made 26 hours earlier.
Fermentation is enzyme kinetics. Half a degree shifts the balance between lactic sweetness and acetic bite. I run the masa madre like a lab culture — fed by ratio, tracked by pH, never by guesswork.
Sixteen hours at 4°C is where bread stops being dough and starts being character. Proteolysis unlocks amino acids; the Maillard reaction spends them at 250°C. That mahogany crust — la corteza — is chemistry cashing in.
Capítulo II — Laminación
A croissant is a heat engine. Steam from 84°C butter lifts each lamina; the honeycomb you see in the cut is pressure, made edible. Precision beats poetry — and then becomes it.
“Butter at 12°C. Dough at 4°C. The window is twenty minutes — el margen del panadero.”
Lock-in, three letter folds, full cold rests between each. Rush the rest and the butter fractures; the layers fuse; the honeycomb collapses. Viennoiserie punishes impatience faster than any other discipline in the bakery — which is exactly why I love it.
Proceso — 26 horas en tiempo real
Flour meets water. No salt, no levain, no interference. One hour for the enzymes to begin gluten development on their own — the quietest, most underrated step in bread.
20% ripe starter, salt, and the clock starts. From here every minute and every degree is logged.
Four coil folds over three hours. Strength is built, never beaten in. The dough tells you when it's done — it stops tearing and starts shining.
Pre-shape, bench rest, final shape with a tight skin. Then into the cold at 4°C — sixteen hours where flavour is earned, not added.
One confident blade angle decides the ear. Hesitate and the loaf shows it. The lame is a signature — firma del panadero.
Oven spring in the first twelve minutes; then vent, and let Maillard paint the crust to mahogany. Crackle on cooling — the bread sings. El pan canta.
Cut, backlight, read the crumb. Every alveolus is feedback for tomorrow's dough. The process never actually ends — that's the point.
Capítulo III — Mallorca
Northern discipline, fermented under el sol del Mediterráneo.
Capítulo IV — El Panadero
I've run high-volume artisan production in the UK, built bakery concepts from bare walls in Poland, and now lead teams in Mallorca's premium market. The craft is the constant — the context is what taught me business.
High-efficiency artisan production at scale. International standards, relentless consistency, leading teams through 4 AM starts.
Building artisan concepts from the ground up. Deep quality over volume; the bread of my childhood, re-engineered.
Deputy Bakery Manager, Palma. Technical mastery meets the Mediterranean premium market — and the next chapter of Fermentation Freak.
Trabaja conmigo — Work with me
The e-book I'm writing right now, dough by dough, in Palma. Every classic sourdough method assumes a cold northern kitchen — this one is engineered for 30°C summers, warm flour and a starter that never sleeps.
Opening a bakery? Skip the €50,000 mistakes. A complete consultancy package built on 11 years of production leadership across three markets.
Precision is the craft. Patience is the ingredient.