About
My name is André Pinto, I started Mesamia in 2022 with the goal of working more freely within pastry, bakery and kitchen, after 8 years of working with food in Portugal, Belgium and presently in the Netherlands.
Executed roles in Michelin starred restaurants, large scale hotels, pastry shops and bakeries of small and larger production capacity.
About
My name is André Pinto, I started Mesamia in 2022 with the goal of working more freely within pastry, bakery and kitchen, after 8 years of working with food in Portugal, Belgium and presently in the Netherlands.
Executed roles in Michelin starred restaurants, large scale hotels, pastry shops and bakeries of small and larger production capacity.
Services
Consultancy with creative sweet & baked inspirations for your business, kitchen design services, equipment & supplier selection, menu recipe creation, development, opening support & recruitment.
Consultancy
Starting your bakery or pastry shop from the ground up
Problem solving/troubleshoot in your production
Recipe optimization and development
Staff recruitment and training
Consultancy
Starting your bakery or pastry shop from the ground up
Problem solving/troubleshoot in your production
Recipe optimization and development
Staff recruitment and training
Catering
Private dining
Large scale events
Collaborations
Catering
Private dining
Large scale events
Collaborations
Recipes
Documentation and connection with food costs, inventory and suppliers
Suitable for small and larger scalable professional environments.
Upgrade your skills and techniques
Recipes
Documentation and connection with food costs, inventory and suppliers.
Suitable for small and larger scalable professional environments.
Upgrade your skills and techniques
Courses and personalized training
Learn natural fermentation, lamination and all-round pastry techniques for plated desserts and baked goods
Courses and personalized training
Learn natural fermentation, lamination and all-round pastry techniques for plated desserts and baked goods
I stumbled upon [Your Bakery Name] last week, and I've been back every day since. Their croissants are simply heavenly—flaky on the outside and incredibly soft on the inside.
JANE DOE
As a gluten-free eater, I often feel left out when it comes to enjoying baked goods. But [Your Bakery Name] has changed that for me. Their gluten-free options are a game-changer!
JANE DOE
I stumbled upon [Your Bakery Name] last week, and I've been back every day since. Their croissants are simply heavenly—flaky on the outside and incredibly soft on the inside.
JANE DOE
As a gluten-free eater, I often feel left out when it comes to enjoying baked goods. But [Your Bakery Name] has changed that for me. Their gluten-free options are a game-changer!
JANE DOE