Roger Vilardosa

Biography

Passionate young baker who has professionally trained at various bakeries in Catalonia, and in Montpellier with Chef Christophe Prodel, winners of the Best Boulangerie of France 2015. At 21 he is head of production at the family-run bakery Vilardosa SA. Master's degree in artisan bread from the Baking School in 2022. Member of the Spanish baking team in the 9th Mondial du Pain 2023, in which he won the award for world’s best brioche.