Behind every success story there is not only a leader, but also a great team working together to achieve common goals.
There is no room for egoism in Iginio Massari’s pastry-shop kitchen. Just like in an artisan workshop, the masters share their knowledge with their co-workers. All members of the team make their contribution - either practically with their hands or in theory with their experience - and everybody benefits from this mutual exchange.
This team spirit is not only essential for an organised, well-working kitchen. Most importantly, it stimulates both professional and personal development.
It is said that Andrew Carnegie once said that “teamwork is the fuel that allows common people attain uncommon results”. Undoubtedly, teamwork is one of the ingredients that allows the extraordinary members of the Massari team to create little sweet masterpieces every day.
After graduating from high school, she obtained a university degree in Food Science and Technology discussing a dissertation on leavened doughs. In 2000 she joined the family business.
She embraced e-commerce, built a social media presence and developed the brand Iginio Massari. Then, she dedicated herself to the research and development of new products, always supporting Made in Italy. Because of her merit, she was appointed as face of the Province of Brescia. In 2019 she joined the prestigious Italian Master Pastry Chef Academy and became Master Pastry Chef. She is currently a member of the Board of Directors of the family company Iginio Massari s.r.l.
Together with her father, Debora Massari takes part in trade fairs and symposia, writes books and appears in tv shows. She also gives lectures at 24 Ore Business School.
Nicola was raised in the culinary world of the Massari family and soon revealed a strong innovative mindset. Today, he makes a major technical contribution to the Iginio Massari fine pastry-making.
Thanks to his dedicated technical-scientific research, he has already filed three patents in the field of food mechanical engineering and food technology and has become head of the R&D team responsible for the technical equipment in the kitchen of the pastry shop Pasticceria Veneto in Brescia.
Technology is indeed a key element for an artisan workshop to reach the highest quality standards. In particular, Nicola Massari’s research focuses around the idea that pastry-making should not conform to pastry machines and their processes. He studies thoroughly the ingredients and their interaction and then creates new ad-hoc technologies that allow pastry chefs to obtain the final product they want.
With such scientific approach, with genius and technical skills, Nicola develops innovative strategies to overcome machine and technology limits.