Together, we designed the software that will transform and elevate your pastry and chocolate creations
Founded in 2017, Ganache Solution inspires pastry and chocolate lovers with custom-designed tools that turn vision into creation
PASTRY & CHOCOLATE CONSULTANT
Alexandre Bourdeaux
PASTRY & CHOCOLATE CONSULTANT
Yuri Cestari
PASTRY & CHOCOLATE CONSULTANT
ALEXANDRE BOURDEAUX
Alexandre Bourdeaux is a renowned pastry chef and chocolatier with over 25 years of experience in the industry. He began his career in a Michelin-starred restaurant in Belgium, where he learned classic recipes that he continues to prepare to this day. Throughout his career, Alexandre has worked in prestigious 5-star hotels and collaborated with major companies in the chocolate sector.
He was instrumental in the creation of the new Chocolate Academy by Callebaut in Belgium, where he also served as director. In 2016, he founded his consulting company, Pastry & Chocadvice, and in 2018 he launched Ganache Solution, an online software that helps pastry chefs monitor and balance their recipes. Alexandre is also known for his participation as a judge on the Italian television program “Best Bakery.”
PASTRY & CHOCOLATE CONSULTANT
YURI CESTARI
Yuri Cestari is a renowned pastry and chocolate expert from Modena. His passion for chocolate developed during his studies, influenced by master Tiziano Busuoli. After formative experiences at the Accademia Etoile in Chioggia with Gabriele Bozio and Stefano Laghi, Yuri deepened his knowledge of recipe composition techniques. He briefly worked at Massimo Bottura’s Osteria Francescana, then spent five years as a technical demonstrator for Barry-Callebaut, eventually becoming Technical Manager for Callebaut Italy.
In 2018, together with Alexandre Bourdeaux, he developed Ganache Solution, a software for managing praline recipes. In 2023, he founded BETAcioc, an innovative chocolate production laboratory equipped with a research and development classroom, in collaboration with Filippo Falciola. Today, Yuri is a key figure in the sector, actively involved in training new professionals at CAST Alimenti and consulting for pastry shops and chocolatiers. His career demonstrates how passion can inspire continuous journeys of discovery and innovation in the world of chocolate.
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