5th generation baker at Triticum (Barcelona, Spain)

Xevi Ramon Simon

What's included?

  • 1h 36 min HD video
  • 8 recipes 
  • 25 techniques
  • Recipe Book
  • Course Certificate
  • Audio: Spanish
  • CC: (English, Spanish, Italian, French, German, Portuguese)

Watch Intro Video

Preparation of bread with natural ferments and preparation of sourdough

Master Baker Xevi Ramon, right from its bakery Triticum, teaches how to produce bread since the very beginning.  From preparing natural ferments - sourdough, to eight delicious recipes of exceptional natural bread, sweet and salty. 

The hallmark of this online course is that you will not only learn how to prepare different kinds of bread but also that Xevi Ramón will explain how to prepare sourdough at home using water and flour. As the baker says, this course is also a “life project”. 

Thanks to the natural ferment you will prepare and following the baker’s steps, you will be able to create up to eight different kinds of bread.  

What you'll learn

You will learn how to prepare a treasure such as Espelta de Mar bread and Natur bread

You will learn how to prepare sourdough, create ferment, refreshment, prepare liquid to solid ferment and how to preserve it. You will apply all these techniques in different natural breads:

  • Tradició bread
  • Pau bread
  • Espelta de Mar bread
  • Natur bread (100% natural)
  • Different types of rolls (brioche) from which you will be able to prepare 4 types of sweet breads (filled with chocolate, chips, curry and matcha and white chocolate)

It is a complete, dynamic and didactic course. Would you like to learn how to prepare breads out of natural ferments and be a master baker? Subscribe now!


5th generation baker at Triticum (Barcelona, Spain)

Xevi Ramon Simon

Xevi Ramon Simon combined his studies with sleepless nights in the bakery workshop where he put into practice everything he learned in his studies; getting to know the profession through observing and listening to self-made bakers. This experience has given him a very deep respect for the profession and for all professionals who have dedicated themselves to making bread. Xevi Ramon is very clear that he is dedicated to making quality bread, and to having sincere a dialogue with his clients, to whom he offers an honest product. He studied extensively in the bakery and pastry sector at the Vapor Llonch school, and on various courses taught by the bakery guild, where he was lucky enough to be a student of professionals such as Manel Cortés. He made several trips to France, training in the best bakeries across the country and experimenting with Levain liquid ferments. He was also a collaborator within the bakery machinery industry, working as a bakery consultant, and attended various industry fairs in China and the United States. Currently, he dedicates all his effort and knowledge to lead Triticum, a cutting-edge company within the pre-baked bread sector, catering specifically for haute cuisine. His products combine the latest bakery knowledge and techniques with the artisan wisdom of the sector, and are enjoyed at many of the best tables in Spain.


5 star rating

A different bread with quality

Katerine G

Entertaining, precise and practical, ideal for those who want to start and make bread professionally. 100% recommendable

Entertaining, precise and practical, ideal for those who want to start and make bread professionally. 100% recommendable

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5 star rating


Jonathan A

A master in his field. Compliments!

A master in his field. Compliments!

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5 star rating

Discovering bread

Emily S

The course is perfect with advanced technique and very affordable language. I loved it

The course is perfect with advanced technique and very affordable language. I loved it

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5 star rating

very good

marc k

very good

very good

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