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OCT. NOV. 2017
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Financial limits:
2
employers, compensation of a total
amount not exceeding 5,000 euro is
allowed
2 "
each employer, compensation of no
more than 2,500 euro is allowed
"
all workers, compensation of a total
amount not exceeding 5,000.00 euro
is allowed
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AT PAGE 22
The customer buys
with his eyes... and his
stomach
The secret? “Intrigue the customer
with modern and captivating
products and packaging” So says a
new star of Italian confectionery
By Maria Elena Dipace
The confectionery sector is constantly
evolving and there is always more
attention to the aesthetic aspect of
creations, because, first of all, the
customer must be attracted and
intrigued by what he buys without,
however, this being at the expense
of taste.
Angela Ochner thinks this way, the
young pastry owner of one of the star
premises of Trento, Cremeria Milan...
Very young, but with very clear
ideas. Tell us about your journey in
this world?
Becoming a pastry chef was not an
immediate choice. Like so many
girls of my age, I attended high
school before, and then enrolled in
university after my qualifications,
understanding soon enough that
the choice did not correspond to
my real desires. The following year,
therefore, having always worked in
the catering and bar sector during
my seasonal work, I decided to
enroll in the Evening Hotel school
in Rovereto. During the day I
was working at a bar in Pergine
Valsugana and in the evening I went
to school. And right there, thanks
to my unforgettable pastry teacher
Eliseo Bertini, a world opened
before me, that of confectionery. So,
after graduating, I enrolled in the
advanced confectionery course of
Cast Alimenti in Brescia, a seven-
month course, which stipulates a
four-month theoretical part and an
external internship of three months at
confectionery companies or high-level
hotels.
Where did you do the internship?
I did it at the Atelier of Maestro Luigi
Biasetto in Padua. From him I learned
that in this sector nothing must be
left to chance and that every final
recipe is the result of a careful choice
of calculations and balancing. During
the three months of internship I was
assigned to the pie and cupcakes
department, where cakes, single
portions and chocolate are produced.
At the end of the three months of
internship, after having taken the
exam in Brescia with Maestro Iginio
Massari, I was able to continue
working as a pastry apprentice in
the laboratory of Biasetto, where I
remained for one year.
Tell us about Cremeria Milano...
Cremeria Milano was born many
years ago, as an ice-cream chain
widespread in various cities: Prague,
Istanbul, Barcelona, Jerusalem... and
Trento.
In 2015 the founder, a dear friend
of my parents from Milan, decided
to give up the activity (where I had
done some seasonal work). Me and
my family at that point thought to
take over the premises and on 14
September 2015 we inaugurated
the new Cremeria Milano in Largo
Carducci in Trento, of which I am
now owner.
Our restaurant has become the
meeting point of the city for coffee
lovers, but especially for the Mignon
pastry which for me is a real “gem”
and that gives us great satisfaction.
We prepare daily all the products
that you can consume and buy in our
bar, such as pastries, cakes, leavened
products, pizzas, ice creams, as well
as proposals for lunch and aperitif.
To all this, we add the traditional
sweets, our homemade panettone at
Christmas and the Easter dove.
We are also suppliers of some city
bars with our brioches and, from this
summer, we started selling our ice
cream to third parties.
What does confectionery mean
today?
It is important to follow trends,
but above all not to disappoint the
customer’s expectations proposing
valid alternatives in case of special
requests, such as those of customers
who have to follow a dietary regimen
such as diabetics, celiacs or those
intolerant to lactose.
More and more attention is also
given to the products requested by
vegetarian and vegan customers and
MAGAZINE