Although my academic background is in computer engineering, for more than a decade my professional path has been closely connected to the world of pastry. The precision, method and rigour that form part of that technical foundation have naturally influenced the way I approach pastry today: from recipe development to the constant pursuit of balance.

My interest in this field gradually took shape over time, particularly through my travels and stays in various cities in Central Europe, such as Vienna and Kraków. There I discovered not only the aesthetics of Central European pastry-making, but also the respect for ingredients, technique and tradition that lie behind a good pâtisserie.

Over the years, and through experimentation, study and the refinement of processes, I began to share what I was learning in a more structured way. Pâtisserie du Monde was created with a clear educational vocation: to offer well-explained, contextualised and accessible recipes, without compromising on rigour or the identity of each creation.

Along this journey, contemporary figures in technical pastry such as Ettore Cioccia and Bruno Albouze have been key references, not only for their recipes, but for their pedagogical approach and their ability to transmit knowledge. Inspired by this mindset, this space places equal emphasis on the “how” and the “why”: techniques, the history of cakes, and the decisions that give meaning to each recipe.

Over time, this vision has also evolved into an independent professional project, Maison Opera, where the same philosophy is brought into the workshop. They are different paths, but they share the same root: honest, carefully crafted pastry made with discernment.

If you are curious to delve deeper into the world of pastry and discover recipes from different parts of the world, you are in the right place. Thank you for being here and for accompanying this journey.