Guido CastagnaAfter attending confectionery schools and picking up experience in a number of different workshops, in 2002the young Guido Castagna began his career as a pastry chef working in his parents’ shop. With his chocolate creations he made a name for himself all over the world right from the outset. The distinctive characteristic of his approach is his “natural method”, based on sustainability and respect for the work of his staff. Guido is one of the few master chocolatiers entitled to use the “from beans to bar” appellative, which denotes artisans who oversee the entire production process, starting from the selection of the cocoa beans.
In his Giaveno workshop, he creates a vast range of products: bars, pralines, truffles, bassinati (chocolate-coated coffee beans), cremini (miniature chocolate sandwiches), speziati (spiced cremini), creams and the celebrated Giuinott, his very own seven-gram giandujotti, made with PGI Piedmont hazelnuts, cane sugar and Chuao cacao beans from Venezuela. His products are suitable for coeliacs, some also for vegans. Novelties include a breakfast line of muesli with Piedmont hazelnuts, Sicilian almonds and cocoa beans, and “from beans to ice” sorbet creams in jars in a variety of flavours: Chuao cacao, bicerin (coffee, chocolate and cream), gianduiotto and chocolate). See the website for opening hours.
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