Emanuela Regi

My name is Emanuela Regi and I have worked as a pastry chef for over twenty years. I live and work in Pistoia and offer courses for individuals and small businesses throughout Tuscany.

Although my education is in forestry studies, during my search for a professional path, I decided to pursue what I loved most: baking. I began with a long apprenticeship in a local bakery, where I learned both pastry foundations and the importance of ingredients and leavened doughs.

I also trained at leading Italian pastry schools, including Cast Alimenti and Etoile. From 2006 to 2012, I ran my own pastry laboratory, *La dolce peonia*, an experience that allowed me to experiment, refine techniques and build the basis for my current teaching and production work.

Since 2012, I have worked for restaurants and cafés and have taught pastry courses for individuals and training programs for small hospitality businesses. I have also been involved in social projects and professional kitchen training. I continue to learn, as ongoing education is an essential part of my profession.

I have a particular passion for French pastry, refined over the last ten years through courses in Paris. In my teaching, I aim to make pastry accessible, supporting beginners as they understand ingredients and techniques and encouraging experimentation for more experienced participants.