Craft. Experience. Collaboration.
I help bakeries and cafés develop bread and pastries, improve their recipes and train their teams.
ABOUT ME
I’m Anton, a baker with more than 15 years of professional experience. My work focuses on sourdough bread, Italian baking, croissants and pastry fillings.A recipe needs to work with your flour, your equipment and the time you have. These are the things I look at when helping you develop something new or improve what you already bake.
HOW I CAN HELP
Creams & fillings ProgrammeVanilla, pistachio, chocolate and seasonal fillings for your pastries. I help you get the flavour and texture right, choose fillings for different products and organise their preparation and storage.
Italian Bakery Programme
Focaccia, ciabatta, pizza in teglia and maritozzi. We work through the dough, fermentation, shaping and baking, with recipes and timings that fit your bakery or café.
Sourdough Bread Programme
Semolina, rustic, multigrain and rye breads — developed around natural fermentation and reliable daily production.I help you care for your starter, understand how your dough ferments and plan your baking day. We can develop new loaves or work through problems with the bread you already make.
Viennoiserie Programme
Croissants, pain au chocolat, pain suisse and filled pastries. I work with your team on the dough, butter, folding, shaping and proofing, so they understand what to look for at each stage.
Baking classes at Chefparade
Join me at Chefparade for an evening of Italian baking. We’ll make focaccia, sfilatino and maritozzi, and I’ll explain what to look for as the dough rises and bakes.
SOME OF MY WORK
WORKING TOGETHER
We start by talking about your bakery, what you want to make and what you need help with.From there, we work on the recipes and the steps involved. Your team learns how to make the products, what to watch for and where adjustments may be needed.
LET’S TALK
Contact: [email protected] · +420 792 221 261