The teachers -
Paolo Sala
“I grew up with the scent of freshly baked bread and flour always on my clothes and hands. Every day, I watched my father and uncle working at the oven and with each day, I became more fascinated by the craft…”
Bio
Born in Monza on September 23, 1980, Paolo Sala grew up in Viganò Brianza, a picturesque village nestled in the hills of Brianza, where he still lives today. In 2011, he took over the family business, Panificio Sala, continuing a legacy that dates back to 1850. From an early age, Paolo was immersed in the warm, welcoming atmosphere of the bakery. He absorbed the values, techniques, and passion passed down through generations. During his professional training, he had the honor of studying under Master Baker Piergiorgio Giorilli, a member of the Richemont Club Italia and the Ambassadeurs du Pain. In 2013, Paolo won the “Panino d’Oro” award at the SIGEP competition, earning a place on the Italian team at the 4th Mondial du Pain in France. In 2015, he returned to the competition as a coach, further deepening his expertise and passion for the art of baking.
Though he regularly teaches courses to both professionals and enthusiasts, Paolo’s heart remains in the lab – where his creativity comes to life through the dough. In 2020, he transformed the historic family bakery into a multi-functional space that combines bakery, pastry, and food service. Today, Panificio Sala is not just a bakery – it’s a welcoming venue for aperitifs, banquets, and events. As the third generation of bakers in his family, Paolo carries forward a heritage built on passion, dedication, and craftsmanship. With deep respect for tradition and a keen eye for innovation, he continues to elevate the art of breadmaking – one loaf at a time.