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Confectionery is for Juan Manuel Díaz Silvan his greatest passion. For years he has used chestnut flour in his pastry. "In the year 1994 I started my career in a bakery in Astorga (León, Spain) where I had my first contact with pastry making. After four years, I began to work in a pastry and confectionery company from el Bierzo (León, Spain) and I stayed there for the next eight years". My experience with chestnuts "When have I started working with such a special ingredient as chestnut flour? That's another part of my story. As a member of the Cultural Association Carqueixa from El Bierzo, located in Santa Marina de Torre (León, Spain), I have been giving an introductory course on baking and pastry-making for all the partners. And a unique and extraordinary experience started. The first year we focused