Why Prado?
About Us
Some ideas take time to become real.
PRADO began with a simple belief: Bread deserves responsibility.
In a world where speed often replaces care, we chose the opposite direction.
Discipline. Method. Patience.
PRADO is built on these foundations.
Not a concept.
Not a trend.
Simply a bakery built on discipline.
The same process, every day.
The same attention, every day.
Because when someone buys bread, they bring your work to their table. And that trust deserves respect.
THE BAKER
Claudio Perrando
“For thirty years, my hands have been a passport.
They have kneaded dough in the dawn quiet of a Panamanian island, where I first discovered that baking was not a task, but a language. They have shaped loaves in ovens around the world, and for the last decade, they have taught, guided, and shared that language with others.
I was a chef who became a baker.
A baker who became a teacher.
A teacher who became a storyteller of fermentation and flour.
But some stories need a home.
Now, past sixty, the journey circles back to the purest joy: the warmth of an oven I call my own. No more consulting for grand hotels, no more masterclasses in distant cities—just my wife beside me, a small spot fragrant with honey and grain, and the simple, profound craft of making healthy, clean, honest bread.
After all these years, I am not opening a bakery.
I am coming home. And I am bringing bread.”
Claudio Perrando, International Head Baker
THE BALANCE
Cristina Barb
“From the outside, bread and pastry appear simple.
But behind every croissant and every loaf are hours of work that remain unseen: early mornings, testing, mistakes, and starting again.
Working alongside Claudio, I learned that precision and patience are the true foundations of our craft. At PRADO, viennoiserie follows the same philosophy as our bread. We respect the process. We respect the ingredients. And we never rush something that requires time.
Each layer of pastry, each batch of dough, is the result of repetition, discipline, and care.
Together, we have transformed this idea into a real place — a bakery where, every morning, the shelves are filled slowly and thoughtfully, one loaf and one pastry at a time.
Our hope is simple: that PRADO becomes a place you return to, and that what we bake here finds its way to your table.”
Cristina Barb, Head Baker
THE PARTNERSHIP
PRADO exists today because four people brought different strengths to the same table.
Claudio and Cristina bring decades of experience and craft.
Diana Radu and Paul Radu recognized the value of that knowledge and believed in the vision behind it.
Their involvement transformed an idea — built on years of work — into a real place.
Some partnerships begin with a plan. Others begin with trust.
PRADO was built on the second.