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Our story starts at  AVPN Americas School that teaches the art of making Neapolitan pizza.

Bread is more than a recipe—it’s a living craft, a quiet rhythm of flour, water, time, and hands. It begins with simple ingredients, yet transforms into something deeply expressive: aroma, texture, and flavor shaped by patience and care.

Our bread classes are rooted in this passion. We focus on understanding the process, not just following steps—learning how dough feels, how fermentation evolves, and how each decision influences the final loaf. From crisp crusts to tender crumb, every detail matters.