“Al pan, pan” Concludes Second Edition
“Al pan, pan”, a bakery event organized by the Spanish Association of the Bakery, Pastry and Bread Industry (ASEMAC), in collaboration with 21 DISTRITOS, had its second edition on September 19 at Madrid’s Plaza Mayor, in Spain.
The event reportedly reached full capacity across all scheduled sessions and welcomed participants from Madrid, various parts of Spain and other countries. Some of the event’s partners were Europastry, Monbake and Panamar.
The organizers were focused on offering hands-on interactive experiences where the attendees learned about basic ingredients and key stages of the breadmaking process from master bakers, while also having the opportunity to get their hands in the dough and experience kneading as well.
Isabel Martínez, President of ASEMAC, stated: “The public response demonstrates the great interest in learning more about what lies behind such an everyday food as bread. With ‘Al pan, pan’, we want to bring baking culture closer to the public, and what better way to do so than by allowing people to experience it with their own hands.”
At the end of the day, each participant received a prepared dough to bake at home and a freshly baked loaf of bread.
ASEMAC is Spain’s national trade association representing the industrial bread, bakery and pastry sector. It was founded in 1990 and it currently represents around 80% of companies and over 90% of sales in Spain’s frozen bakery and pastry sector.
