Stefano Laghi

Master pastry chef with over 40 years of experience, known for his approach focus on technical rigor, creativity, and entrepreneurship. He is a passionate educator with a strong commitment to teaching and sharing knowledge, firmly believing that professionalism stems from study, precision, and a deep understanding of ingredients. He has studied in Italy, France, and Spain, and currently he is also Vice President of the Accademia dei Maestri del Lievito Madre. Today, he manages the pastry production at Maison Antonella 1986 in Alessandria. He continues to innovate with projects such as Pan dei Re and Baffo del Papà, redefining the world of traditional leavened products.