PASTRY CONCEPT® was born from Leonardo Di Carlo’s thirty years of experience in the field of pastry arts.

After more than twenty-three years of international teaching and collaborations with leading companies, Leonardo decided to create his own project: a space dedicated to training, research, and the sharing of knowledge.

A center where every professional can find the tools to grow, improve, and become the protagonist of their own career.

At his side, managing and organizing, is Michela Balliana: his partner in life and work. Michela passionately handles all administrative, commercial, and marketing aspects of PASTRY CONCEPT®, contributing daily to the development of this ambitious project.

The facility, located in a quiet area on the outskirts of Conegliano, was designed according to the philosophy of Leonardo and Michela: functionality, hospitality, and technology in the service of education.

It features a small welcome area, a functional and professional office, and a cutting-edge classroom equipped with the best technologies available on the market.

Every detail is designed to ensure a top-level educational experience: the Concept courses, always limited in number, accommodate a maximum of 6–8 participants for professional paths, ensuring each student receives adequate space, the Master's direct attention, and personalized, hands-on learning.

We also organize courses specifically for international groups or associations, with a maximum capacity of 12–15 participants, while always maintaining high standards of quality and engagement.