Borgioli Luca, born in '91, born in Prato with a strong passion for cooking.
During his high school years he chooses
the hotelier, lover of languages, taking the branch from “receptionist”.

At the end of 5 years, he decides to do a
experience in France, the cradle of pastry making, where he literally fell in love with this profession.

From there, a long series of experiences in
various laboratories in his city, not limiting himself only to practical work, but
especially in the study of materials, techniques and the constant development of contemporary products.

Lover of competitions, it ranks 1st in 2019 as the best modern single-portion in Italy.
In 2020, with his “babattone” he wins the
world as “best innovative panettone”. A chocolate panettone with a cocoa baba inside, soaked in agricultural rum.
In 2022 she ranked 2nd in Naples with her “Babà 1321” as the best innovative babà; a babà dressed as a sacher.

To date, after 6 years of studies and tests
daily on the pate à choux, is recognized as the greatest exponent of perfect choux and eclairs on the national territory, not least the release of the
his online video course “100% PATE a choux” by Luca Borgioli.

His strong ambition in the world of pastry making led him to leave his job as an employee to undertake a path of consultancy and courses, maintaining that sharing is the best weapon for growth.

Today, he is opening his laboratory and the first Pastry truck in Italy.
A real travelling pastry shop,
that you can find in the most visited places selling single-portion street food
food or as an exclusive pastry corner at weddings and private parties.

A completely new concept of selling and enjoying high-end pastry products.