The Venue is a Private Coaching and Training in Barcelona.

Behind Sant Croi we find the pastry chef Albert Roca, winner of the award for the Best Artisan Butter Croissant in Spain in 2009 and 2018.

Albert has more than 20 years of experience in the sector and has been trained in schools such as Espai Sucre. He has attended numerous courses with master bakers of national and international recognition and is also part of the Collective 21 Brix.
He has also been a teacher in different courses such as:
Specialization Course in Confectionery at the Jesuit school in Sarrià from the 2009-2010 promotion to 2018 included.
Haute Cuisine Course (Restaurant Desserts) at the Jesuit school in Sarrià since the promotion 2010-2012.
Specialization Course in Confectionery at the Bakers Guild of Sabadell, promotion 2019-2020.
Albert Roca has been head of the Sant Croi workshop for more than 22 years and currently runs 2 Sant Croi patisseries in Barcelona and its first Sant Croi ice cream parlour in Gavà.

Albert Roca is an advisor to pastry and chocolate for various trademarks as well as workshop owners in the sector. He is an ambassador for La Zentral (a company specializing in the distribution of pastry ingredients throughout spain).