Workshop organization and logistics: At present, the business of Pastry Chef is undergoing a fast and constant evolution.
Leonardo Di Carlo in your workshop Development of a line of individual cakes, plated desserts, viennoiseries and basic doughs, cakes tradition and evolution, range of desserts, small petits fours : Organization, production, supply of receipt files. Better organization of work in the customer's workshop - including existing ones and new ones to be created from scratch – following a rational approach aimed at making the most of the workshop space. New production techniques using top-quality raw materials. Correct use of the cold chain, optimal product storage and new technologies available on the market.