Andrea Besuschio

Born in 1962, Andrea Besuschio represents the fifth generation of a family with a well-established pastry tradition: the namesake pastry shop he now owns dates back to 1845.

After graduating, Andrea joined the family business, working alongside his father with passion and dedication in the preparation and production of traditional sweets. He specialized in chocolate and sugar crafting, creating innovative products over the past 25 years aimed at modern pastry while never forgetting traditional desserts. Andrea has taken on the responsibility of "steering" the family business into the future, continuing the tradition while evolving it into modernity. Since 2018, he has been joined by his son Giacomo, born in 1993, representing the sixth generation of Besuschio pastry chefs.

Andrea's great passion remains chocolate: he employs the best techniques to bring unique creations to life. His training is closely tied to France, where he attended the renowned Ecole du Grand Chocolat by Valrhona to deepen his knowledge of chocolate processing and the finest couvertures, enhancing their organoleptic qualities. Among his mentors are some of the most authoritative figures in the field internationally, such as Frédéric Bau, Yann Duytsche, David Capy, Michelle Guillame, Luigi Biasetto, and Pascal Brustain.

Andrea was one of the first Italian partners of Valrhona and frequently serves as an instructor in Italian schools and at national events.

For Andrea, traveling has always been, and continues to be, a great pleasure and an inexhaustible source of inspiration.