L'Atelier Barcelona, escuela y pastelería. Obrador
Barcelona-based pastry school and artisanal patisserie combining a working obrador, retail boutique, and professional training academy. Serves individual consumers, aspiring pastry professionals, and hospitality clients through in-person courses, two stores, and domestic e-commerce.
- Company typePrivate
- Founded2019
- HeadquartersBarcelona, Spain
- Headcount1–10
- GTM typeB2C
- OfferingServices
What L'Atelier Barcelona, escuela y pastelería. Obrador does
L'Atelier Barcelona, operating under the legal entity Rêves de Pâtissier SL, is a Barcelona-based dual business combining a professional pastry school (escuela), an artisanal pastry boutique (pastelería), and a production kitchen (obrador) under one roof at C. Viladomat 140 bis, with a second retail boutique opened in 2023 at C. Doctor Fleming 16. Founded in 2019 by chef Eric Ortuño (a 35-year pastry veteran, former head pastry chef at Fairmont Rey Juan Carlos I and former head of pastry studies at the Hofmann School) and Ximena Pastor, the business runs an integrated "Pastelería 360 grados" model in which the working obrador serves both as commercial production for the boutiques and as a hands-on training environment for students.
The product portfolio spans tuition-bearing pastry education (ranging from a 60€ online course to a 7,500€ professional training program starting September 2026 covering 123 sessions), short intensive workshops (bollería, 100x100 practical, Christmas, pizza via the Scuola Italiana Pizzaioli partnership), and a retail line of viennoiserie, individual pastries, seasonal panettone (traditional and chocolate), specialty cakes including the award-winning Whisky Noir (44€, Best Chocolate Cake of the World 2025), and a published cookbook (Libro BREAK). Distribution runs through two physical Barcelona stores, the company's own e-commerce shop with 48-hour mainland Spain shipping, in-store pickup, and Uber Eats delivery in Barcelona.
Revenue is generated through one-time course fees (with monthly installment plans), unit-priced retail products, and selective B2B partnerships (e.g., the 2025 summer pop-up at Grand Hotel Central). The business is privately held with no external investment, employs roughly 7 people, and has earned multiple industry recognitions including Relais Desserts membership (2021) and the 2025 Paco Torreblanca International high pastry prize. The customer base is split between individual Barcelona consumers and tourists purchasing pastries, aspiring pastry professionals (including international students), and a smaller hospitality professional segment.
L'Atelier Barcelona, escuela y pastelería. Obrador firmographics
Firmographics- Name
- L'Atelier Barcelona, escuela y pastelería. Obrador
- Legal name
- Rêves de Pâtissier SL
- Website
- https://latelierbarcelona.com
- Company type
- Private
- Founded year
- 2019
- Operating status
- Operating
- Headcount range
- 1–10 employees
- Short description
- Barcelona-based pastry school and artisanal patisserie combining a working obrador, retail boutique, and professional training academy. Serves individual consumers, aspiring pastry professionals, and hospitality clients through in-person courses, two stores, and domestic e-commerce.
- Ownership category
- akta.pro rank
L'Atelier Barcelona, escuela y pastelería. Obrador industry classification
Industry- Product category
- Pastry Education & Artisanal Bakery
- NAICS
- Retail Bakeries (311811), Chocolate and Confectionery Manufacturing (31135), Baked Goods Retailers (445291), Specialty Food Retailers (4452)
- SIC
- Bakery Products (2050), Sugar & Confectionery Products (2060), Retail-Eating Places (5812)
- akta.pro primary industry
- Patisseries & Viennoiserie (French-Style) (THAFAFAB)
- akta.pro secondary industries
- Baking & Pastry Arts (EDAOAKAB), Patisseries & Dessert Boutiques (CRAHAGAB), Chocolate & Confectionery Patisseries (Bonbons, Truffles, Macarons) (THAFAFAL)
Keywords
Where L'Atelier Barcelona, escuela y pastelería. Obrador is headquartered
LocationHeadquarters
- HQ city
- Barcelona
- HQ country
- Spain
- HQ region
- Europe
Offices2 records
Markets served
L'Atelier Barcelona, escuela y pastelería. Obrador business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Operations, Supply Chain, Marketing or Sales, Infrastructure
Revenue model
- Pastry product sales: Retail and e-commerce sales of artisanal pastries, viennoisserie, seasonal products (panettone, Christmas items), and specialty cakes including the award-winning Whisky Noir (44 euros). Sales through two physical stores and online shop with 48h Spain-wide shipping and Uber Eats delivery in Barcelona.
- Professional pastry education: Tuition-based pastry courses ranging from initiation (900 euros) to full professional training (7,500 euros). Also includes practical workshops, intermediate courses, advanced courses, and ice cream courses. Monthly payment plans available.
- Specialized short courses: Shorter intensive courses in specific disciplines such as Christmas pastries (800 euros), bollería/viennoisserie (775 euros), pizza making in partnership with Scuola Italiana Pizzaioli (1,000 euros), and online courses (60 euros).
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Subscription | Multi-year contract | Professional Pastry Training (Formación Profesional de Pastelería) |
| Subscription | Monthly | Complete Pastry Course (1 day per week) |
| Subscription | Multi-year contract | Advanced Pastry Course |
| Subscription | Multi-year contract | Pastry Initiation Course |
| Subscription | Monthly | Intermediate Pastry Course |
| Unit Pricing | Pay-as-you-go | Bollería Intensive Course |
| Unit Pricing | Pay-as-you-go | 100x100 Practical Pastry Intensive |
| Unit Pricing | Pay-as-you-go | Christmas Intensive Course |
| Unit Pricing | Pay-as-you-go | Whisky Noir Award-winning Chocolate Cake |
| Unit Pricing | Pay-as-you-go | Traditional Panettone |
| Unit Pricing | Pay-as-you-go | Chocolate Panettone |
| Unit Pricing | Pay-as-you-go | Online Coca de Sant Joan Course |
| Unit Pricing | Pay-as-you-go | Basic Pizza Course Level 1 (Scuola Italiana Pizzaioli) |
Go-to-market motion1 record
Distribution channels4 records
Marketing channels7 records
L'Atelier Barcelona, escuela y pastelería. Obrador product offering
Product offeringCore offering
L'Atelier Barcelona operates a dual business: an artisanal pastry shop producing fresh viennoiserie, individual pastries, specialty cakes, and seasonal products (panettone, Christmas specialties), combined with a professional pastry school offering in-person courses, intensive workshops, and online classes. Students train in the same working obrador (production kitchen) that supplies the retail boutiques, gaining real production experience with premium ingredients under the 360-degree pastry education concept.
Product overview
L'Atelier Barcelona operates as a dual business combining an artisanal pastry shop (obrador and boutique) with a private pastry arts school. The pastry shop (Pastelería) is located at C. Viladomat 140 bis and C. Doctor Fleming 16, offering fresh individual pastries, creative cakes, daily-made viennoiserie, tea cookies, seasonal items, and specialty products including award-winning panettone and the 2025 World's Best Chocolate Cake 'Whisky Noir.' The school (Escuela) runs parallel at the Viladomat location, offering professional pastry training, intermediate and complete pastry courses, intensive practical workshops in the obrador, seasonal courses (Christmas, pizza), and online offerings. The two divisions share infrastructure (the obrador production kitchen doubles as a student training space) and faculty, creating a 360-degree pastry education concept where students learn using the same high-quality ingredients and techniques applied in the commercial shop.
Differentiator
Problem solved
Functional benefit
Products and services
- Formación Profesional de Pastelería Professional pastry training program with own certification, combining theoretical classes and practical workshops in the L'Atelier obrador. Designed for aspiring pastry professionals; students graduate with real production experience for a shop setting. 123 sessions.
- Curso Intermedio de Pastelería Intermediate-level in-person demonstrative and practical pastry course teaching more advanced techniques and introducing students to classic tarts, basic viennoiserie, chocolate work, and ice cream techniques. 12 sessions of 36 hours.
- Curso de Pastelería Completo (1 día a la semana) Comprehensive 11-month pastry course held one day per week, designed to train participants as professional pastry chefs using professional techniques. Covers fermented doughs, choux, puff pastry, cakes, tarts, chocolates, and seasonal specialties. 43 sessions, 129 hours.
- Curso Intensivo 100x100 Práctico de Pastelería Four-week intensive practical pastry course conducted entirely in the L'Atelier obrador. Covers both seasonal and emblematic pastry creations.
- Curso Intensivo de Navidad Intensive Christmas pastry course teaching traditional Christmas classics including L'Atelier's award-winning chocolate panettone, Yule log, Roscón de Reyes, and specialty nougat.
- Curso Básico de Pizza – Scuola Italiana Pizzaioli Basic pizza making course conducted in collaboration with Scuola Italiana Pizzaioli, AGUGIARO & FIGNA, and Le 5 Stagioni flour. 5 sessions, 40 hours total (10 hours theory, 30 hours practice) covering classic pizza dough preparation, topping techniques, and oven management.
- La Bollería de L'Atelier Intensive 4-session course focused on L'Atelier's emblematic and seasonal viennoiserie, taught at the school's Viladomat location.
- Curso ONLINE Cocas de Sant Joan Online video streaming course with 6 classes taught by Eric Ortuño, covering Coca de Sant Joan recipes and techniques.
- Whisky Noir – Mejor Tarta de Chocolate del Mundo 2025 Award-winning layered cake featuring caramel mousse, Manjari chocolate, cocoa chiffon sponge, vanilla custard, and smoked cream with wild rice crisp, finished with Jivara Valrhona couverture and whiskey caviar. Priced at 44 euros per unit.
- Panettone Tradicional Traditional Italian Christmas bread made with sourdough aged for one year, available for nationwide delivery in Spain. Priced at 38 euros.
- Panettone de Chocolate Chocolate panettone made with sourdough aged for a year, winner of the award for Best Artisan Chocolate Panettone of Spain in 2022. Priced at 40 euros.
- Galleta Reus Specialty cookie featuring a hazelnut biscuit base and praline filling, named after the city of Reus.
- Libro BREAK L'Atelier's own cookbook of tea pastries (pastas de té), authored by founding partner Eric Ortuño, covering recipes and step-by-step techniques for the school's signature creations.
Quantifiable outcome
- Students graduate with real store production experience from the working obrador
Companies that use L'Atelier Barcelona, escuela y pastelería. Obrador
Customer profileNamed customers1 record
Segments3 records
Ideal customer profiles1 record
L'Atelier Barcelona, escuela y pastelería. Obrador technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature1 record
L'Atelier Barcelona, escuela y pastelería. Obrador partnerships and signals
Strategic signalPartnerships
One partnership is on record.
- Grand Hotel Central (La Terraza del Central)minorSummer pop-up collaboration from June 26 to August 30 at Grand Hotel Central's rooftop terrace. L'Atelier provides an exclusive selection of individual pastries (classic Lemon, Cactus, and Flor de la pasión, plus special La Oliva tartlet with cocoa, 70% chocolate ganache, and olive oil gelée) paired with author's cocktails.
Scale indicators3 records
Recent moves8 records
Expansion highlights5 records
L'Atelier Barcelona, escuela y pastelería. Obrador competitors and assessment
Company assessmentDirect peers
- Cacao Sampaka: Spanish premium chocolate and pastry boutique chain with shops in Barcelona. Comparable in artisanal positioning, premium pricing, and award-winning chocolate confectionery products.
- Espai Sucre: Barcelona dessert-focused culinary school and tasting restaurant dedicated to pastry and dessert innovation. Closely comparable specialty pastry education business in the same city.
- Escola de Hosteleria Hofmann: Barcelona-based culinary school where founder Eric Ortuño led pastry studies for 18 years. Operates both a restaurant and a professional culinary/pastry school, making it the closest direct comp for L'Atelier's school-plus-retail model.
- Oriol Balaguer: Renowned Catalan pastry chef with award-winning patisseries in Barcelona and a teaching academy. Shares L'Atelier's positioning as an award-winning, chef-led artisanal pastry brand with educational offerings.
- Escribà Pastissería: Historic Barcelona patisserie with multiple locations, offering premium pastries, custom cakes, and a pastry school. An ideal direct peer for L'Atelier's French-style patisserie and education dual business.
- Bubó Pastissería Barcelona: Barcelona-based pastry boutique known for premium cakes, macarons, and viennoiserie with multiple locations and an online shop. Direct retail competitor in the premium Catalan patisserie space.
Broad incumbents
- Le Cordon Bleu Madrid: Global culinary education brand operating a flagship school in Madrid offering pâtisserie and boulangerie programs. A broader incumbent in Spanish pastry education with international recognition and a wider curriculum portfolio.
Others
- Relais Desserts International: International association of elite pastry chefs of which Eric Ortuño is a member. Thematically relevant ecosystem organization that L'Atelier can leverage for student recruitment and product credibility.
Emerging players
- Scuola Italiana Pizzaioli: Italian pizza-making school that partners with L'Atelier Barcelona to deliver the basic pizza course. A partial-overlap emerging player in culinary education with adjacencies to the pastry school model.
Regional players
- Gasma (Gastronomy & Marketing): Culinary and gastronomy school in Castellón, Spain offering professional pastry programs. A regional competitor in Spanish pastry education without Barcelona retail operations.
Market position
Strengths5 records
Weaknesses5 records
Competitive moat3 records
Key risks5 records
Key highlights7 records
Customer concentration
L'Atelier Barcelona, escuela y pastelería. Obrador social profiles
Digital presenceL'Atelier Barcelona, escuela y pastelería. Obrador compliance and trust
Trust signalCompliance2 records
L'Atelier Barcelona, escuela y pastelería. Obrador financial estimates
Financial estimateRevenue estimate
Valuation estimate
L'Atelier Barcelona, escuela y pastelería. Obrador leadership team
Management profileNumber of profiles
Profiles5 records
L'Atelier Barcelona, escuela y pastelería. Obrador funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
L'Atelier Barcelona, escuela y pastelería. Obrador M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about L'Atelier Barcelona, escuela y pastelería. Obrador
What does L'Atelier Barcelona, escuela y pastelería. Obrador do?
L'Atelier Barcelona operates a dual business: an artisanal pastry shop producing fresh viennoiserie, individual pastries, specialty cakes, and seasonal products (panettone, Christmas specialties), combined with a professional pastry school offering in-person courses, intensive workshops, and online classes. Students train in the same working obrador (production kitchen) that supplies the retail boutiques, gaining real production experience with premium ingredients under the 360-degree pastry education concept.
Is L'Atelier Barcelona, escuela y pastelería. Obrador a public or private company?
L'Atelier Barcelona, escuela y pastelería. Obrador is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was L'Atelier Barcelona, escuela y pastelería. Obrador founded?
L'Atelier Barcelona, escuela y pastelería. Obrador was founded in 2019. It employs 1 to 10 people.
Where is L'Atelier Barcelona, escuela y pastelería. Obrador based?
L'Atelier Barcelona, escuela y pastelería. Obrador is headquartered in Barcelona, Spain, in the Europe region.
How does L'Atelier Barcelona, escuela y pastelería. Obrador make money?
Three revenue lines are on record. Pastry product sales are the primary driver. The others are professional pastry education and specialized short courses.
Who are L'Atelier Barcelona, escuela y pastelería. Obrador's main competitors?
Direct peers on record are Cacao Sampaka, Espai Sucre, Escola de Hosteleria Hofmann, Oriol Balaguer, Escribà Pastissería and Bubó Pastissería Barcelona. Le Cordon Bleu Madrid is listed as a broad incumbent. Relais Desserts International is listed as an others. Scuola Italiana Pizzaioli is listed as an emerging player. Gasma (Gastronomy & Marketing) is listed as a regional player.
Does L'Atelier Barcelona, escuela y pastelería. Obrador have an API?
No public API is recorded for L'Atelier Barcelona, escuela y pastelería. Obrador.
What industry is L'Atelier Barcelona, escuela y pastelería. Obrador in?
L'Atelier Barcelona, escuela y pastelería. Obrador's product category is Pastry Education & Artisanal Bakery. Its primary akta.pro industry code is THAFAFAB, Patisseries & Viennoiserie (French-Style), with a secondary code of EDAOAKAB, Baking & Pastry Arts. Its NAICS code is 311811 and its SIC code is 2050.