From Innovation in Pastry to the Coffee Revolution: Trends, Experiences, and the Future of Flavor

In this session, Albert Adrià and Víctor Santos will take us on an exciting journey through the world of gastronomic innovation, from pastry and bakery to the universe of coffee, exploring the latest trends transforming the industry.

The presentation will begin with a reflection on the concept of innovation and its fundamental role in the evolution of haute cuisine. It will analyze new trends in pastry and how high-quality ingredients and cutting-edge techniques are essential in creating memorable experiences.

Next, Albert Adrià will share his experience at Enigma, his renowned gastronomic space in Barcelona, where, in collaboration with Lavazza, he has explored and developed new ways to enjoy coffee. From traditional espresso extraction to alternative methods such as slow coffee (Chemex and cold brew), Enigma has served as a creativity lab where coffee has evolved from a simple beverage into a fundamental part of the diner’s sensory journey.

The talk will delve into the key trends in coffee consumption today and how innovative pairings are redefining the way this beverage is integrated into fine dining menus. Additionally, it will highlight the transformation of coffee in Spain’s breakfast culture, shifting from a basic product to a valuable and differentiating element.

To conclude, Víctor Santos will exclusively present Tales of Italy, Lavazza’s new coffee collection launching at HIP 2025. He will discuss how this groundbreaking concept reinterprets Italian coffee traditions through new techniques, surprising sensory profiles, and a contemporary approach that bridges the past, present, and future in every cup.

A unique opportunity to discover how tradition, innovation, and creativity come together in the world of gastronomy, with coffee taking center stage.