Discover the versatility of Blackery
The Blackery Tour brings Molino Dallagiovanna’s Blackery blend to three U.S. locations for a series of live demonstrations dedicated to its versatility across sweet and savory applications.
During each event, industry professionals will explore the techniques and production processes behind a selection of bakery and pastry creations, showcasing how Blackery performs across different preparations and applications.
From Panettone and sourdough bread to maritozzo, Torta delle Rose, croissants, and brioche, the demonstrations will offer a closer look at the possibilities of Blackery — from the dough to the finished product.
THE DEMONSTRATIONS
Each session will feature a live product demonstration led by Fabio Del Sorbo, Expert Technician at Molino Dallagiovanna, together with local industry professionals:
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October 13 · Somerset, NJ Revent 22 Roosevelt Ave, Suite 2 Somerset, NJ 08873 10:30 AM — Accreditation 11:00 AM–2:00 PM — Blackery Presentation & Product Demo With Michael Landman, Baker & Atollspeed Application Specialist at Revent Inc. |
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October 15 · South San Francisco, CA San Francisco Baking Institute 525 DNA Way South San Francisco, CA 94080 10:30 AM — Accreditation 11:00 AM–2:00 PM — Blackery Presentation & Product Demo With Giovanni Liguoro, Pastry Chef at Poesia Café, San Francisco |
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October 20 · Auburn, WA Peterson Washington 1102 D St NE Auburn, WA 98002 10:30 AM — Accreditation 11:00 AM–2:00 PM — Blackery Presentation & Product Demo |
EXPLORE BLACKERY IN ACTION
Discover the techniques, processes, and applications behind Blackery through a live experience designed for professionals who want to explore new possibilities in bakery and pastry.
Limited spaces available. For professionals only.
