ITS HISTORY AND FOUNDER
HOW WAS PI BORN?
Pastelería Inteligente arose from the need to convey a comprehensive and effective work system. To do things differently.
It arises from asking ourselves how, why, and for what purpose we produce.
Given that pastry encompasses several branches, it is extremely important to know how to apply each technique and way of working according to the project we are undertaking.
Often, we leave the field with the mindset of doing things the same way we did in school, getting used to producing in that manner, even when the field we're working in may not require it or may not be suitable. In doing so, we ignore the fact that we can use other, more practical techniques, reducing unnecessary production time, focusing more on details, and obtaining a better product tailored to our needs and requirements.
We strive to create the best product while also considering factors such as cost, brand, image, identity, production times, marketability, durability, and production method, among others. We aim to differentiate ourselves.
Based on this, different workshops, consultancies and talks were carried out applying methods to streamline production in any area of pastry making.
WHO IS POLA?
Paola Chang holds a degree in Business Administration and is a Professional Pastry Chef (ISMM). She specialized in French Pastry in France (ENSP), completed internships in Paris and Seoul, and founded her current signature pastry shop, Lab Sucré, in Buenos Aires in 2015.
Throughout her career, she not only applied her business knowledge to manage her pastry shop, but also provides consulting, advice and workshops to different professionals and entrepreneurs in the gastronomy sector.
She was twice part of the jury in the National Pastry Championship, was a judge of the World Alfajor Championship, and gives workshops and talks at different gastronomic exhibitions.
She has taught at the Pastry School of the Pastry Workers Union of Buenos Aires and collaborates with international publications, such as So Good and Dulcypas.
She founded Pastelería Inteligente in March 2023.
Today she runs her own pastry shop, independently expands her educational project, and develops products for companies.
Her style of pastry is distinguished by its simplicity and focus on detail, elevating the product itself. She strive to implement improvements in their workflow every day.
She currently resides in Buenos Aires, Argentina.
WHO IS IT AIMED AT?
Our workshops are aimed at all gastronomy professionals with the purpose of improving their pastry techniques, streamlining and making their work system more effective, those who wish to differentiate and enhance their company and pastry lovers who want to delve deeper into the area.
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Contact us anytime. We'll respond as soon as possible.
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