Jesús Machí, baker and pastry chef in charge of Horno San Bartolomé in Valencia, reflects the determination of some professionals to turn bread into a protagonist, offering the gastronomic world a plus in their menus.
Machi began his career in the family oven in Montserrat at the age of 17. In 1986 he moved to Horno San Bartolomé and continues to create there.
He has trained with specialists Xavier Barriga, Josep Pascual and Fernando Tejero and has attended conferences in Italy and Switzerland.
It is also part of the Richemont Club, the most important bakery conglomerate in Europe, which makes it a unique reference for students studying at Gasma.