Behind every great success, there’s not just a leader, but always the support of a great team - people who work together with unity and mutual respect to achieve shared goals.
Inside the workshop, there is no room for ego. Like in an artisan's atelier, knowledge - starting with the Master - is shared openly with collaborators. Everyone contributes by offering both hands and mind, in an exchange of expertise that enriches everyone’s skills.
This spirit of collaboration is not only essential for efficient organization, but above all, it drives dynamic growth - both professional and personal.
It is often said that teamwork allows ordinary people to achieve extraordinary results, and this is certainly one of the key ingredients that enables this exceptional team to create little masterpieces of sweetness every day.
After graduating from high school with a science focus, Debora earned her degree in Food Science and Technology, with an experimental thesis on leavened products, before officially joining the family business in 2000.
She launched the e-commerce platform, activated social channels, and developed the Iginio Massari brand. She is actively involved in research and the development of new products, championing Made in Italy. She proudly received the honorary recognition as testimonial of the Province of Brescia for distinguished merit. In 2019, she was named Maestro Pasticcere, becoming a member of the prestigious Academy of Italian Master Pastry Chefs. Today, she sits on the Board of Directors of Iginio Massari S.r.l.
Always at her father's side, she takes part in technical expos, symposiums, publications, and television programs - both general and industry-specific. She also teaches at the 24 Ore Business School.
Raised in the gastronomic world and gifted with an innate spirit of innovation, Nicola brings the most technical contribution to the world of haute pâtisserie signed Massari.
A strongly science-driven path, constantly evolving, led him to file three patents in the fields of mechanics and food technology, and to coordinate the research and development team in the creation of the new laboratory at Pasticceria Veneto in Brescia.
Within the world of artisanal excellence, technology is an essential element -one of the key factors in achieving the highest quality standards. His expertise lies in developing tailor-made technologies that, through the study of raw materials and the codification of their interactions within recipes, enable the creation of final products that are faithful to the original vision - eliminating the need to compromise by adapting recipes to machinery.
This scientific approach, combined with talent and technical expertise, enables him to devise innovative strategies aimed at overcoming production limitations and opening up new possibilities.
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