
Pan Dulce Workshop Series: The Bake Lab X Alex Pena
TIME
February 21, 2026 @ 10:00 AM - February 22, 2026 @ 4:00 PM

Perfect for both beginners and professional bakers, this comprehensive masterclass elevates your pan dulce skills across two essential dough families: bizcocho and pan fino. Through hands-on instruction, you’ll learn to craft iconic pastries such as conchas, chilindrinas, volcanes, nubes, cuernos, elotes, cuernitos, troncos, alamares, chamucos, and seasonal empanadas.
Chef Alex breaks down the science and technique behind each dough—mastering enriched bizcocho dough for softness and structure, and the rich, pliable pan fino dough known for its delicate crispness. You’ll explore ingredient function, dough temperature control, gluten development, proofing, traditional leavening methods, and the role of fats, sugars, and even the two types of cinnamon used in pan fino. The class also covers troubleshooting common issues like dense crumb, weak structure, and over-fermentation.
Important Info
Registration Policy
Only Registered Students are allowed in the classroom.
6 Student Minimum for Class to be held.
Classes begin promptly at the scheduled times, please be courteous to other students and arrive on time.
If this class is fully booked and you would like to be added to our wait list, please call the store - San Antonio: (210) 475-3032 or Austin: (512) 371-3401.
Cancellation Policy
No refunds; no exceptions. Transfers are only allowed when we are given 48 hours notice of your absence.
If you are unable to attend the class you registered for, send someone to take your place.
The picture is for inspiration only. Actual results depend upon individual skill and personal preference.