Over the nearly 17 years of the Fabrico Pr\u00f3prio project we witnessed the emergence of a “Fabrico Pr\u00f3prio generation”, in which both designer-pastry chefs and pastry chef-designers were inspired by our work in their rethinking of semi-industrial Portuguese pastry. Going far beyond original formal experiments, their proposals emphasised a more regimented and healthy consumption of pastries, while also highlighting the need for greater quality control and the creation of nutritional alternatives \u2013 with more and better research, development, imagination and design.<\/p>\n
This new generation includes projects developed in the academic field, both in universities and design schools and in professional culinary schools. But also experiences developed at a professional level, such as Rui Pereira and Ryosuke Fukusada’s “Sapore dei Mobili<\/a>“, Cristina Castro’s Do\u00e7aria Portuguesa guides<\/a> and Ana Raminhos<\/a>‘s “Pastelaria Artesanal” and “Raminhos Desserts” endeavours. We also observed the rise of young master pastry chefs like Carlos Fernandes, Filipe Almeida Santos or Andreia and Telmo Moutinho, who have focused their activity not only on creating original recipes but also on sharing knowledge and consolidating a professional class, where design is seen as a fundamental component.<\/p>\n