We believe in the value
of the pastry art
Magistrale
Flour ideal for long-rising baked goods such as panettone, “Veneziana” focaccia, focaccia, and pandoro.
Lievitati
Specific flour for the production of long-rising baked goods, panettone, pandoro, focaccia.
Manitoba
Ideal flour for long-rising baked goods or as a strengthening flour.
Sottozero
Flour specifically for processes that require freezing of the product to be leavened.
Croissant
Very balanced flour ideal for making rested puff pastry, croissants, puffs and soft fried desserts.
Pan di Spagna
Specific flour for making sponge cakes, cream puffs, muffins, phyllo dough and fried desserts.
Biscotteria
Specific flour for making dry pastry, shortcrust pastry and brisée.
Sfoglia
Balanced flour ideal for rapid production of flaky products with short rests.
We believe in people
who believe in us
Antonio
Bachour
He is one of the most influential and innovative pastry chefs on the international culinary scene.
With decades of experience behind him and a number of prestigious awards, including the title of World’s Best Pastry Chef in 2018 and 2022, Bachour is known for his spectacular pastry creations and his commitment to global training and consulting. He currently owns several successful bakeries in Miami, including the renowned Bachour Miami.
We believe
in valuable projects
Panettone Italiano: Metodi a Confronto
World Panettone Championship
The recipes
with our flours
We believe in collaboration
that makes a difference
Le Sinfonie has always collaborated with the most prestigious institutions in the culinary field. Through internships, workshops, and joint research projects, students can acquire practical and theoretical skills that prepare them to meet the challenges of the world of work.
