Alessandro Dalmasso is one of the best known and most successful pastry chefs in our country.
His adventure in the world of artisanal patisserie began at a very early age: he became fascinated by this trade thanks to his father, Giuseppe Dalmasso, owner of the confectionery shop of the same name since 1963 in Almese (Turin).
At only 15 years old, he graduated from the State Technical School for the Art of Confectionery in Turin. This was followed by several specialisation courses alongside the best masters, and then the participation in competitions and awards.
Among these, in 2022 he obtained the accolade “MAM - Maestro d'Arte e Mestiere” (Master of Arts and Crafts) by Fondazione Cologni dei Mestieri d'Arte. Today, in his pastry shop in Avigliana, he carries on an important confectionary tradition, with dedication and a spirit of innovation as well.

What is your story and how did you approach the world of pastry making?

“I was born in the pastry shop”, as I like to say: my father, who still works with my sister in his pastry shop opened in 1963, started my professional path. The more artistic side of this world captivated me: I fell in love with the trade by seeing the sugar sculptures at trade fairs, which I visited with my dad since I was a child.

What was it like working and learning the trade side by side with your father?

I would sum it up in three words: beautiful, challenging and decisive.

It certainly makes me happy to know that our customers can share pleasant moments thanks to our products, so I try to give my best every day.

As with any craft, it is a matter of dedicating an important part of one's life to this work; if you are willing to do so, then continue, study, travel and commit to building something concrete that can leave a mark.

You started at a very young age. Where does this passion, present since your childhood, for pastry making come from?  

The workshop, the kitchen at home and the shop were all connected on the same floor, there was no clear separation between the environments: work and daily life mixed for 24 hours. I started playing in the workshop as a child, after kindergarten and after school: once homework was finished, it was the environment where I spent my days.
I have never been pressured to do this job, it was a natural choice as I loved what I did.

How is your activity organised today? Do you have collaborators who assist you in production?

I work, assisted by my wife Monica, with several collaborators, both for production and sales. We already have two shops and we are about to open a new workshop in Avigliana (Turin), where we will have an area dedicated to the story of our company, with historical notes on Turin's “mignon” pastry.

We are in the Easter period. Do you make anything special for this festivity?

With great humility, I have revised two traditional desserts, in a contemporary way: the “Colomba Gianduja”, made with a naturally leavened dough, Piedmont hazelnut puree, dark chocolate chunks, Gianduja spreadable cream and pralined and salted hazelnut grains; and the “Pastiera Primavera”, with the typical Piedmontese ricotta Seiras, and, to replace the rhombuses of the classic pastiera on the surface, flowers in shortcrust pastry and coloured sugar, for a “delicious” spring.

What do you love the most about your work?

Everything from the point of view of the manual execution. It certainly makes me happy to know that our customers can share pleasant moments thanks to our products, so I try to give my best every day.

What would you tell to your younger self?

To be just a little bit more selfish: people for me are like recipes, my ingredient to increase was that one.

What would you say to someone who wants to approach this craft instead?

As with any craft, it is a matter of dedicating an important part of one's life to this work; if you are willing to do so, then continue, study, travel and commit to building something concrete that can leave a mark.

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