This project combines the knowledge and experience of two disciplines, professional patisserie and organisational psychology. This, to meet objectives and necessities of sweet gastronomy from a new perspective.
We believe that the development of skills and competencies that benefit this profession can be applied to other professional sectors which can benefit from our extensive experience and methods.
Our project was born from the necessity of sharing the knowledge that we have acquired through the management of our participation in the 2011 Patisserie World Cup. The triumph of the team has created the foundation for a method of working that has never been used before in the scope of sweet gastronomy. And it is through this exciting experience that we begin a journey full of challenges with the aspiration to become internationally recognised.