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Pastry Concept

Pastry Concept

Brief History: After more than 25 years of experience in the field of pastry and more than 20 years traveling around the world teaching in companies and international schools, Leonardo Di Carlo inaugurated Pastry Concept in 2015, a training center to continue researching formulas and sharing knowledge with all those professionals who want to improve their performance and boost their business.

Directing and working behind the scenes is his partner, Michela Balliana, who is in charge of administration, sales, and marketing.

In the classroom, equipped with the latest technology, Leonardo teaches classes to small groups of a maximum of 12 students in order to directly transmit all the passion he feels for the trade.

Location: Via Giuseppe Lazzarin 68 / C. Conegliano (Treviso). Italy

Brief description of its pastry program: Pastry Concept offers courses for pastry professionals who want to expand, share, and update their knowledge, and scientific pastry courses in which you can experiment with the ingredients and their properties and in the process acquire simple notions of physics and chemistry. In addition, many consulting services are offered.

Other facilities: The center has been designed by professional architects according to the priorities of Leonardo and Michela. It has a small reception room, a simple but efficient office, and a conference room with the latest technology on the market.


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