Hands in the dough
Created in the 1980s by the master baker João de Sousa, these learning sheets have been instrumental in the professional training of generations of our confectioners. In these sheets, these veritable instruction manuals drawn with pen on paper, we first came across a systematic explanation of what in essence had led us to make the connection between confectionery and design: these teaching aids show how, through the creative application of a technique, raw materials, procedures and standard rules create the products of daily consumption our project is dedicated to.
These original drawings have long been in the custody of master baker Silvino Galvão, who is currently responsible for the department of Pastry, Bakery and Ice Cream at the Food Sector Vocational Training Centre (CFPSA). We talked to him to learn more about the challenges and opportunities faced by both professionals and students of this craft.
