# Miquel Guarro Carreras

> A pastry chef by vocation and an artisan by choice, Miquel Guarro Carreras has turned pastry into much more than a trade: a language through which to…

Original page: https://www.scuolatessieri.com/miquel-guarro-carreras/

Pastry chef, co-founder of WeTheFood

A **pastry chef by vocation** and an artisan by choice, Miquel Guarro Carreras has turned pastry into much more than a trade: **a language** through which to express **creativity, elegance and intensity**. For him, every dessert is a manifesto of values and passion.

His journey began in the beating heart of Barcelona, at the emblematic **Gremio de Pastelería**. From there, his talent took him to grow in **iconic pastry kitchens** such as Targarona in Igualada, Bubó in Barcelona and the renowned Pâtisserie Franck Fresson in France. Every experience, every kitchen, was a fundamental piece in building a **personal vision** of pastry in constant evolution.

The turning point came with the role of **Pastry Chef at the restaurant Dos Cielos ** in Barcelona**: the starting point for an in-depth research that led him, in 2013, to become the **youngest winner of the prestigious Lluís Santapau Trophy**. An award that not only established his talent as a maître chocolatier but also confirmed his commitment to artisan excellence.

His desire to share and innovate took him to the **Chocolate Academy BCN**, where he devoted himself to **teaching** and experimentation, becoming **co-author of *Four in One***, a book that explores the creative boundaries of chocolate together with some of the greatest names in the field.

At the same time he entered the world of television as a **judge on *Bake Off*** and **host of *Dulces infalibles***, bringing his passion to the general public and helping to spread the culture of signature pastry.

From 2019 to 2024 he led the **pastry of the Hofmann Group** with vision and dedication, helping to strengthen its role as an international point of reference in gastronomy. With the publication of his **first solo book**, *DulceRevolución* (2023), he opened the doors of **fine pastry to a wider public**, making it accessible without giving up excellence.

Since 2014 he has given **masterclasses and consulting all over the world**, taking his knowledge to every corner of the globe and continuing to grow through exchange and sharing.

In 2024 he launched a new project: ***WeTheFood***, a **gastronomic consultancy** founded with his business partner with the aim of taking pastry and gastronomy towards ever more innovative and stimulating horizons.

His is a story of **passion, creativity and dedication**. A constant journey through the world of taste, with a single mission: **to turn every dessert into a memorable experience**.