Bakers used to keep some of the dough as a starter for next day bread. That dough contained the ferment that promote the rise of the next bread.
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In 2012 for 2 years, with a team of 3 experts, I studied and developed new types of compactors for plastic bottles and metal tins.
A story of achievement in a project with technical and intercultural challenges. The start of long lasting friendship and cooperation. A lesson of humility that streamlined my career in China.
An Italian bakery in the heart of Guangzhou. Strange as it might sound in 2011 with Cathy Lai I opened and run for nearly two years a traditional Italian Bakery in the heart of old Guangzhou, the Dongshankou area in Yueshiu District. Modelled on the Vesuvio Bakery in Manhattan the shop featured authentic sour dough bread from the Italian tradition as well as a variety of confectionery treats.
A far away production plant and all the troubles that distance in space and culture imply.