I have 35 years I was born in Holland but since I was a child I have been in several countries of the world living in Chile where I went for more than 10 years as an official baker in the United Nations (FAO). There are where I perfected techniques and recipes which led me to set up my own artisan bakery, my passion is the professional pastries and the elaboration of bread with sourdough that I create from fruit, water and flour cultures.
In the preparation of the bakery I perfected the techniques of kneading and doubling the masses that together with the process of fermentation, cooking and the best raw materials of the world that I import, I achieve a top-level product with a unique quality in Chile.
I make sourdough breads of different types in which they stand out with Seeds, Nuts, Cocoa, Integral, all my breads have 24 hrs. of fermentation where I use the sourdough that I make and flours strength that I import from Europe, this accompanied by my technique to form and the recipe achieved a very balanced bread with the precise alveoli in it.
Always concerned about the quality of my products is that I import and distribute exclusively in Chile and South America this is one of the best flours in the world Parisette which is the brand of high-end flours for artisanal bakeries made by Soufflet.