Courses, training and consultancy services

Pastry making courses.

Plate desserts and dessert trolleys

A wide range of desserts: hot, cold, composite, innovative mousses, and magnificent, classic desserts that vary according to season and restaurant style. This is accompanied by a presentation of decoration techniques, for a truly modern, charming presentation. Each recipe is accompanied by a thorough examination of the steps involved in proper preparation and organization of activities.


Chocolate is the main ingredient, in all of its varieties.
Chocolate tempering and working, afternoon tea pastries, baked cakes and creamy chocolate cakes.
Various types of pralines and moulded snacks.

Traditional and modern cakes, single-portion cakes

Italian and international specialties. Traditional and innovative combinations, various types of creams, mousses, creméux, etc.. with unique, easy-to-make decorations.

Morning pastries, afternoon tea pastries

Leavened breakfast pastries (traditional croissants, braided pastries, Danish pastries, plum cakes and many other traditional and innovative products). Jams and marmalades. Traditional tea pastries (fine, dry and soft, Viennese-style butter biscuits, coconut rochers, crunchy peanut biscuits, etc.)

Semifreddos & Co.

Traditional and innovative semifreddos, traditional parfaits, frozen souffles, Italian-style zuccotto trifle. Semifreddos on a stick for children and adults alike, a great alternative for the winter season. Sorbets and ice-cream desserts.

Jams, marmalades and surroundings

Explanations and choice of raw materials, fruits, sugars and the type of thickener. Various types of cooking: direct and indirect, from the classic grandmother's jam to the most innovative, jelly jar with wine, spices, citrus marmalade and jam bittersweet to match the cheese. A course full of surprises and useful information. The course will also introduce various products: Marsmallow fruit and flavored, hazelnut, fruit jellies, candy, fondant candies, lozenges, toffe, etc.

Product consultancy

Presentation of raw materials used in traditional pastry making. How to create a balanced recipe: correct production of sweets and cakes requires a knowledge of the quality and quantity of ingredients. Behaviour of ingredients when they are worked, mixed, cooked.

Molecules of sweetness

This course will show you how to make the most of different kinds of cakes, pies and monoportions with a new and elegant design: how to rationalize your work in the laboratory through a smart and cost-effective production with technical and practical explanations on how to make different products from a the same basis. A course designed to optimize the production costs of providing a great assortment of products for your customers.

A special breakfast

A course to provide an alternative breakfast to your customers. From the classic cornetto, croissants, brioche until a cake and baked desserts with an innovative sleek new design: how to rationalize your work in the laboratory through a smart and cost-effective production with technical explanations and practical. The course will be proposed alternate products also free of lactose, egg, gluten, etc.

Various types of consultancy services delivered on-site

Various pastry courses

2-4 day courses (theory and practice) customized to suit the individual customer’s requirements. Course subjects include basic preparations, raw materials, correct storage for a rational and efficient production process. New production techniques. Correct use of thermal shock. How to organise and plan production in a traditional pastry shop. Overview of new technologies available on the market.

Pastry basics course

This course starts from the theory and covers all pastry types, such as: creams (chantilly, crémeux, etc.), sponge cakes (sponge cake, biscuit, Genovese, Sacher, etc.), mousses and bavaroises, Italian and French-style semifreddos, shortcrust pastry and its variants, puff pastry, choux pastry, etc

Long-term workshop consultancy service

10-20 days over a period of 6-12 months according to customer’s needs. Re-organization of the entire workshop, staff training, in-depth study of recipes, workshop logistics. New production techniques using top-quality raw materials. Correct use of the cold chain, optimal product storage and new technologies available on the market.

Workshop organization and logistics

Knowledge of materials used in the production of hand-made confectionery. How to build a balanced recipe: the correct production of cakes through the study of the ingredients for quality and quantity. Their behavior when processed, mixed and cooked.

Made-to-order special treats

Locally sourced ingredients are emphasised, creating unique desserts for your guests.