Ensaïmada Masterclass

The Ensaïmada Masterclass is a two-hour specialist pastry class held at a bakery in Palma, Mallorca, Spain, dedicated entirely to the island's most iconic baked product. The ensaïmada — a light, spiralled pastry made from a rich dough enriched with saïm (rendered pork fat), dusted with icing sugar, and eaten at any hour from breakfast to late afternoon — carries Protected Geographical Indication (PGI) status and is deeply embedded in Mallorcan cultural identity. The class is led by a trained pastry chef with specialist knowledge of traditional Mallorcan pastry-making, working from the premise that the technique behind a quality ensaïmada is more demanding than the finished product suggests. The session opens with an explanation of the key ingredient — saïm — and how the balance of fat, flour, eggs, and sugar interacts differently from continental pastry doughs, creating the characteristic texture that machine-made versions cannot replicate. Participants then work hands-on, preparing their own dough from scratch: mixing, resting, and executing the distinctive stretching and rolling technique that creates the pastry's layered, coiled structure. The chef demonstrates the lamination approach and the rolling motion used to form the characteristic spiral before participants replicate the process under close guidance. The class covers both the classic plain version and introduces one filled variation, typically cabell d'àngel (candied pumpkin jam) or sobrassada, depending on the session. The ensaïmades prepared during class are baked on-site and taken home by participants at the end. The price of €45 covers all ingredients, instruction, and the finished pastries. The class operates in English and Spanish, with the chef's physical demonstrations clear enough to follow regardless of language level. No prior baking experience is required, though those with some pastry-making background will appreciate the depth of technique covered. The Palma bakery setting provides context for understanding where ensaïmada fits within the city's daily food culture.