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Fabio Lopez, the master of great leavened goods

Published on 31 March 2021

Today we’re talking about another member of the Domino Dream Team: let us introduce you to Fabio Lopez! If you follow us on our socials, you can’t have missed one of the latest mamaliev-themed videos published, straight from the Domino Art-Lab.

Fabio was born in Switzerland, in Faido, in 1971, but is originally from San Giovanni in Fiore, Calabria. From a young age he showed his inclination and passion for the world of cooking and pastry, and hotel school was but the small stepping stone to what would be-and is-a career full of satisfaction and success.

28 YEARS AS A COOK AND PASTRY CHEF, THE LAST 6 OF WHICH ALSO AS A BAKER.

A truly remarkable resume and a visceral passion that has also led him to travel the world, going as far as the China.

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Nowadays Fabio is mainly involved in Pastry and Bakery, with a focus especially on large leavened goods.Panettone, dove and holiday cakes are among his workhorses. Last February he visited us in Art-Lab to experiment and test our mamaliev , Mama ‘s liquid natural yeast, and the use of the latter precisely in large leavened goods. The results were absolutely exquisite! His work, shared with the other members of the Technologist Team, was instrumental in taking another big step forward in simplifying the use of mamaliev.

PATIENCE AND ORGANIZATION OF WORK ARE THE TWO GREAT PILLARS OF FABIO’S WORK; THOSE WHO HAVE HAD THE OPPORTUNITY TO KNOW HIM CANNOT BUT AGREE. HIS SIMPLE MANNER AND CLARITY IN HIS EXPLANATIONS MAKE HIM THE PERFECT TEACHER.

The collaboration with Fabio Lopez dates back to 2017: the great preparation and wealth of experience he brought to the company were immediately useful and soon became indispensable…
And what are Fabio’s plans for the future?
Open a production workshop and Create a brand for stores.

If you would like more information or would like to book a demo at our company, please contact us using the form below.

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