We attended the Madrid International Bakery Exhibition

February 2024

On the last day of the International Bakery Exhibition in Madrid, an open forum on the Bean to Bar process was held.

In it, around our cocoa, Rafa Gorrotxategi gave a historical overview of this philosophy, JuanAngel Rodrigálvarez, alma mater of Kankel, explained his way of working and Juan Rubio Eguiluz, from Wikichoco led a tasting of our chocolates.

It was a rewarding and motivating day where we were able to explain our love of chocolate.

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