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Giuseppe Pintaudi “When I make a cookie, I think of the sweet moment that I will bring to people's tables.” Looking back, I can say that I was born a pastry chef. A vocation that I followed and undertaken at a very young age, always living it as a daily passion, a constant research aimed at the quality and refinement of my personal interpretation of pastry dry. A work of tenacity and dedication, between the bags of flour and the oven, in which fatigue has always been mitigated by the momentum for creation and the desire to live every day the moment of magic in which the hands meet the ingredients and prepare the dough that will give shape —and life—to my ideas. A selection of excellences The creation of an excellent quality cookie lives in the balance between two fundamental aspects. On the one hand, we have the pastry chef technique — which has the task of ensuring that everything is done in a workmanlike manner — on the other hand, the selection and search for high quality ingredients. The only craftsmanship is not enough: it can give you a good cookie, but the first step to achieving excellence necessarily lies in the absolute quality of the raw material.
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Jana Starcevic, co-founder of The Completist in London, UK
Jana Starcevic, co-founder of The Completist in London, UK
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Unlock wholesale pricing
Giuseppe Pintaudi “When I make a cookie, I think of the sweet moment that I will bring to people's tables.” Looking back, I can say that I was born a pastry chef. A vocation that I followed and undertaken at a very young age, always living it as a daily passion, a constant research aimed at the quality and refinement of my personal interpretation of pastry dry. A work of tenacity and dedication, between the bags of flour and the oven, in which fatigue has always been mitigated by the momentum for creation and the desire to live every day the moment of magic in which the hands meet the ingredients and prepare the dough that will give shape —and life—to my ideas. A selection of excellences The creation of an excellent quality cookie lives in the balance between two fundamental aspects. On the one hand, we have the pastry chef technique — which has the task of ensuring that everything is done in a workmanlike manner — on the other hand, the selection and search for high quality ingredients. The only craftsmanship is not enough: it can give you a good cookie, but the first step to achieving excellence necessarily lies in the absolute quality of the raw material.
