Passion for PastryStory
I grew up surrounded by flour and immersed in the green hills of Concesio, in the province of Brescia. To this day, I live here on Via Valsorda at number 71, where I devote my heart and time to my doughs and my beehives. I am a pastry chef and beekeeper—two fundamental aspects of who I am that come together in my workshop.
Passion for Pastry
Since 1994, this workshop has belonged to my family, and from my parents, I learned the art of dough making, captivated by the magical combination of water and flour.
Always with Hands in the Dough
In my work, I strive to create leavened products that combine quality and originality. Every day, I experiment with new combinations and refine existing recipes, aiming to push beyond the boundaries of tradition and offer a continuously innovative taste experience.
My hallmark
Passion is the element that brings AL 71 to life, my artisan pastry shop in Brescia. Thanks to this drive, I am able to explore new paths and create unique products every day. All leavened goods, such as artisan panettoni and pandori, are the result of this energy, allowing me to remain inspired and consistently deliver desserts of the highest quality.
Care and dedication
I dedicate time, patience, and precision to the preparation of each product. My leavened goods, such as artisan panettone, are born from long and meticulous processes, where every gram and every temperature are balanced with care. Quality is at the heart of my artisan pastry shop, both in the physical laboratory and through online sales.
constant evolution
In my workshop, I use only the highest quality ingredients, such as the artisan honey that I personally produce in the fields behind the laboratory, giving life to genuine, flavorful baked goods. My vision of artisan pastry is continually evolving, combining tradition and innovation to create sweets that tell a story.
A Journey Begun Among
the Hills of Concesio
Little Pastry Chef
Since I was a child, surrounded by the scent of flour and the warmth of dough, I discovered my love for artisan pastry-making. Every day, I watched my parents work with care, learning the art of leavening and the value of dedication.
The rebirth of the workshop
At 18, I took the reins of the family workshop, transforming AL 71 into a place where tradition and innovation meet. Here, I began to develop my recipes, such as the artisanal panettone, always striving for perfection in every creation.
From the laboratory to the world
Today, AL 71 is not just a laboratory but also an online shop. Thanks to the sale of panettoni and other pastry products, my artisanal creations, enriched with the honey I produce, can be enjoyed throughout Italy and beyond.
The connection with the world of bees
From my first hive to the passion I now put into caring for my apiaries. The world of bees has become part of me and my work philosophy, making honey a hallmark of the flavor of the pastry products I create.
Taste one of my creationShop
