Working experience
My profession wasn’t born in cake design. I studied as an illustrator first and then I developed my career as a graphic and web designer.
I lived half of my life behind a computer screen looking for creative solutions, doing advertising campaigns and designing projects.
Changing my work to a professional cake designer was a leap into the unknown but my passion helped me a lot to develop my pastry skills. They have been there since my adolescence and it helped me along this path. I can’t remember birthdays, anniversaries or family parties without a home-made cake.
I have to say thanks to my passion because it led Ladolcevita to what it is today.
How Ladolcevita was born
2017
Hong Kong
Ladolcevita blog had its first page, about at the end of 2017, one year after our move to Hong Kong. It was made with the intention to tell people about my experiences at baking school, to describe fusion culinary experiments between Italian and Chinese foods, and giving practical advice to families with young children in tow who would have to travel around Asia.
2018
ABC School, The Cakery
Thanks to my love of cooking and baking, it was clear that cooking posts were of more interest than the travel posts.
In 2018 I had work experience in a local pastry lab where I practiced more, improved techniques and learned a lot about productions and distributions.
2019
Junior Cake Designer
After the base course of pastry, I continued studying by doing master classes and a specific course of wagashi. I love Japan and their tiny cute colored goods are an example of artistic masterpieces.
In my free time, I began to apply the theory of making cakes and sweets for friends and friends of friends, specializing my skills in making goods for kids birthdays, anniversaries and themed parties.
2020
Barcelona
During the pandemic year, I decided to move to Barcelona to experience a new adventure with family. After a while I began my research into finding the right place in order to build my LAB.
2022
Barcelona, Sant Cugat
Ladolcevita LAB became a reality in May 2022 in Sant Cugat del Vallés. A small space that produces Italian cakes, small goods from Chinese tradition and original flavor combinations generated from my past experiences all around the world.