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BIOGRAFIEANDREA e LORENZO

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ANDREA BUOSI

I’m Andrea and I was born in Varese in 1997. Chocolate is in my blood.
In 2011 I attended the cooking school and I started to work into family business. I figured out immediatly I’ll be a pastry chef.
Passionate and lover of confectionery and chocolaterie, I started to study the best tecniques and innovations of bakeries like Frederic Bau, Oriol Balaguer, Antonio Bachour, Charles Mampel, Amaury Guichon, Cedric Grolet e Frank Hasnoot.
I was ready to put myself out there, get dirty in the first competitions and I gained some rewards: best Italian Juniores pastry chef 2019, first place at “Chococake“ contest and second place at “World pastry star“ in under 30 category.
Nowadays I’m still working in family pastry business
My primary ingredients are: humility and determination to research of perfection.
I’m in love with the night and I live all day.
I like blond girls, but I get engaged with brunette ones.
I’m introverted, but if I trust I’ll open up to the others.

ANDREA BUOSI

I’m Andrea and I was born in Varese in 1997. Chocolate is in my blood.
In 2011 I attended the cooking school and I started to work into family business. I figured out immediatly I’ll be a pastry chef.
Passionate and lover of confectionery and chocolaterie, I started to study the best tecniques and innovations of bakeries like Frederic Bau, Oriol Balaguer, Antonio Bachour, Charles Mampel, Amaury Guichon, Cedric Grolet e Frank Hasnoot.
I was ready to put myself out there, get dirty in the first competitions and I gained some rewards: best Italian Juniores pastry chef 2019, first place at “Chococake“ contest and second place at “World pastry star“ in under 30 category.
Nowadays I’m still working in family pastry business
My primary ingredients are: humility and determination to research of perfection.
I’m in love with the night and I live all day.
I like blond girls, but I get engaged with brunette ones.
I’m introverted, but if I trust I’ll open up to the others.
http://www.abchocolate.it/wp-content/uploads/2019/01/andreab_mob.png

ANDREA BUOSI

I’m Andrea and I was born in Varese in 1997. Chocolate is in my blood.
In 2011 I attended the cooking school and I started to work into family business. I figured out immediatly I’ll be a pastry chef.
Passionate and lover of confectionery and chocolaterie, I started to study the best tecniques and innovations of bakeries like Frederic Bau, Oriol Balaguer, Antonio Bachour, Charles Mampel, Amaury Guichon, Cedric Grolet e Frank Hasnoot.
I was ready to put myself out there, get dirty in the first competitions and I gained some rewards: best Italian Juniores pastry chef 2019, first place at “Chococake“ contest and second place at “World pastry star“ in under 30 category.
Nowadays I’m still working in family pastry business
My primary ingredients are: humility and determination to research of perfection.
I’m in love with the night and I live all day.
I like blond girls, but I get engaged with brunette ones.
I’m introverted, but if I trust I’ll open up to the others.
http://www.abchocolate.it/wp-content/uploads/2019/01/andreab_mob.png