Breads and Pastas

Authentic Mineiro Cheese Bread recipe made with the scalding technique. The balance between sour and sweet tapioca starches, combined with semi-cured cheese, results in golden breads, crispy on the outside and soft on the inside.

Learn to make professional **Puff Pastry** at home. A neutral, crispy dough with **thousands of layers**, perfect for sweet treats (like Mille-Feuille and Palmiers) or savory dishes (like vol-au-vents and pies).

Learn to make classic **Flora Pastry** (Pasta Frolla), that buttery, crumbly dough that melts in your mouth. It is the perfect base for fruit pies with **lattice tops** and delicious petit four cookies.

Authentic homemade **Italian Ciabatta** recipe using sourdough starter. A high hydration dough that requires **no kneading**, resulting in that classic open crumb and crispy crust.

The fundamental recipe of pastry making! This **Basic Sponge Cake** is incredibly light, airy, and soft, serving as the perfect base for filled cakes, pies, and desserts. It is a simple preparation that results in a batter that **melts in your mouth** and absorbs syrups well.