The teachers -
Sandro Ferretti
“My dream has always been to make life sweeter, more flavorful, and more enjoyable through the highest quality and uniqueness of pastry creations. The key to success? Optimize everything to achieve the very best.”
Bio
Born in 1962, Sandro Ferretti began his pastry journey at age 20, joining his family’s bakery in Roseto degli Abruzzi – founded by his father Luigi the same year Sandro was born. With vision and ambition, he expanded the business into a pastry shop, gelateria, café, and chocolate boutique. Early on, Ferretti experimented with mini desserts, pioneering the concept of mini ice creams – an innovative blend of creativity and craftsmanship. His entrepreneurial spirit emerged in the 1990s. In 1995, he successfully launched mini ice creams on an industrial scale, a concept later adopted by major global brands. As plant manager at Gis Gelati from 1998, he revitalized the company, reaching a turnover of €22 million in just four years.
In 2009, he moved his production facility to Mosciano Sant’Angelo, and in 2010 officially launched the Ferretti company. Over the years, he has received numerous accolades. In 2006, he was named Master Pastry Chef by AMPI (Academy of Italian Master Pastry Chefs), and in 2018 Gambero Rosso awarded him Best Breakfast in Italy. Deeply connected to his region, Ferretti served as President of Qualità Abruzzo (2020–2023), promoting excellence in Abruzzo’s pastry, pizza, and fine dining sectors. He is also the founder of the Ottava Arte Pastry School and collaborates with the University of Teramo on the Functional Gastronomy course – further proof of his passion for sharing knowledge and elevating pastry arts. Today, Sandro Ferretti continues to pursue his lifelong mission: to make life sweeter, more flavorful, and more enjoyable through the high quality and uniqueness of pastry products.