Diego Wassaf Fuentes Email & Phone Number

Toronto, Ontario, Canada

At the Italian bakery, I've gained extensive knowledge about the various aspects of Italian bread production, including processes, shaping techniques, and efficient production management. This bakery specializes in crafting a wide range of bread, such as Focaccias, Ciabattas, brioches, sourdough, and various sandwich bread varieties. We take pride in using premium ingredients and a variety of Italian flours to create our exceptional products.

A bakery that has a more focus on vegan production, I have refined my knowledge of pastries and pastries, (Croissants, Croissants, puff pastry, fruit-based cakes, alfajores, brioche, and biscuits), all based on natural and high-quality products.Development and preparation of large volumes of vegan hamburger buns for professional clients who work with this type of product (such as Mamaterra).

Santiago, Región Metropolitana De Santiago, Chile

I developed avant-garde bakery techniques (marbled mold bread, fancy bread, rustic bread with a high percentage of hydration, sourdough-based bread), ensuring that the store visually had top-quality products for customers.Supervised and quality control of baking, ensuring the process of each type of bread, from the time it begins to weigh until it is baked, thus achieving standard production and having the same quality in all bakery products.