Marco Pedron

Credits Brambilla-Serrani

Credits Brambilla-Serrani

Marco Pedron Consulting

It’s not hard, when you sit at Cracco in Galleria, to bump into a “character” who’s visibly checking brioches and single-portion cakes so that everything is always in order. His name is Marco Pedron, and he’s the pastry-chef here. The reason? «I must make sure those who choose this place only get the best. This is why we never fill more than 6 or 7 brioches and 10 cannoli at a time, to make sure the cream won’t oxidise. And we add glaze to the single-portion cakes at least twice per day».

Pedron, born in Milan in 1981, trained with Luigi Biasetto for whom he took care of the logistics in his restaurant in Brussels; in the past he worked at the Principe di Savoia in Milan, and as executive at Princi in Milan and London («That’s where the line currently served at Starbucks Milanowas designed»), before meeting Carlo Cracco who hired him in his gourmet restaurant.

«Pastry-making in a bistro is usually an evolution of the restaurant offer. In the Galleria, instead, Cracco wanted it to have an identity of its own. We have a fully-equipped 130 square metre laboratory: we have a space dedicated to leavening, two types of oven and the Roboqbo which allows us to make a smooth cream in six minutes and a half – the pastry-chef reveals. It’s the only place in Milan with this concept. I’m a branch of Cracco’s world, not a complement».

Pedron, on top of the pastry and bread making at Cracco in Galleria, is in charge of the breakfast of all that has to do with sweets and leavened products in the events at Carlo e Camilla in Segheria.

Has participated in

Identità Milano


Mariella Caruso

A journalist from Catania, now in Milan, she was born in 1966. «I travel, meet people and tell stories on Volevofareilgiornalista» and on numerous other publications