The inspiring journey of Diego Marín is that of a man who initially entered the world of baking out of necessity, working at a factory during the night to make ends meet, while attending daytime classes in a Higher Degree in culinary arts. Today, he proudly holds the title of 2024 National Artisan Bakery Champion in Spain.
Marín embarked on his culinary path 23 years ago in Tenerife, unaware at the time that baking would soon become the core ingredient of his everyday life. His journey mirrors the slow yet gradual fermentation process, steadily rising with confidence and gaining momentum over time.
When faced with the decision of choosing his educational path, Marín found no interest in pursuing a traditional university degree. Instead, he enrolled in a Higher Degree in Culinary Arts, only to discover his true passion for baking shortly after commencing the course.
During the first year of his studies, this dedicated baker juggled his academic pursuits with a nighttime job as an assistant at a bread factory. Within a month of starting, he was promoted to a supervisor role and later transitioned to managing a bakery.
Despite his background in culinary arts and his accolade as the best artisan baker, Marín admits to a lack of formal training in the art of baking during his higher education. While he did receive training in pastry arts, he took the initiative to self-teach when it came to bread-related topics, even stepping in to lead classes when needed: “The teacher asked me to take over the lessons,” he fondly recollects.
“I’m a go-getter,” Marín declares, underscoring his learning journey marked by geographical shifts across the country to seek out the best training opportunities. Motivated by the need for constant growth and innovation, he has worked in various regions to master the art of baking traditional bread, such as the Sevillian bun from Seville and the La Mancha loaf from Castilla-La Mancha, each with its unique kneading techniques.
The Flour’s Hidden Magic
Following his expansive journey, with hands deep in the dough of his venture in Vigo, Marín clinched the prestigious title of the National Artisan Baking Champion 2024, awarded by the professional pastry, bakery, and ice cream fair, InterSicop.
At the heart of his acclaim lies the secret ingredient – the flour, meticulously selected for his bread that has garnered industry-wide acclaim for his masterful craftsmanship.
In his Vigo bakery, Marín crafts his creations using buckwheat flour and premium organic flours of exceptional quality. These unadulterated flours undergo a pure sourdough fermentation process, enriched with seeds and toasted cereals, resulting in products with a profoundly high nutritional value. This dedication to quality earned his bread the accolade of Best Nutritional Bread in Spain at last year’s national competition, The Baker.
Scheduling, Balance, and Pricing
Now an esteemed veteran in the bakery industry, Marín sets his sights on innovation as a crucial element to adapt to evolving consumer preferences and operational demands, fostering resilience in a sector frequently challenged to keep pace with changing trends.
Amidst the inevitable rise in production costs, electricity expenses, and labour expenditures, Marín remains steadfast in his commitment to preserve the affordability of his products, avoiding passing on the increased costs to his customers.
Furthermore, challenges persist in the working conditions within the sector, despite notable improvements over time. Marín notes a positive shift away from excessively early start times; however, hurdles to achieving work-life balance and staff shortages continue to pose significant obstacles.
