Roberto, born in 1977, grew up breathing the atmosphere of the family business, starting from an early age to literally put his hands in the dough. Over the years, what was a simple task has become a real passion: pastry making and baking, with a particular love for sourdough.
Determined to perfect his art, Roberto attended numerous courses, absorbing the teachings of the best professionals in the sector like a sponge. Thanks to this path, he refined his technique and enriched his knowledge, becoming a true master in the art of pastry making.
In 2018, together with his wife Debhora, he realized a dream by opening Roberto Pastry & Bakery. Since then, their laboratory has become a point of reference for lovers of leavened products, attracting customers from all over Italy.
Roberto's dedication and talent have been recognized nationally. In 2023, it won the prestigious title of Best Pandoro in Italy and placed first in the Re Panettone competition in the Milanese and innovative category. Not only that, in 2024 it won second place as Best Colomba for the famous Gambero Rosso magazine.