I come from a family of artisans. My father and my grandparents were carpenters, those of the past, real craftsmen. They work wood from its rawest form, the tree log. And I do the same. I define myself as a REAL artisan because I prepare everything from scratch with ingredients of the highest quality and almost always local. Nowadays, there are a lot of bad products or bad imitations on the market. Industrial ingredients, mixtures, ready-to-eat foods, etc. I hate all that. It makes no sense to be a pastry chef if you take all these shortcuts. I’m a pastry chef and I make everything from scratch. I create what I want to taste and make people taste it. In my laboratory, the most important fresh ingrdients are flour, sugar, eggs, milk, butter, fruits and yeast as well as the people who surround me. I’ve been making my oxn leaven for quite a while now. It is the guarantor of all our sourdough products. All our production is authentic. It is important take inspiration from someone better than us, just always try not to imitate but try to make your own versions.