Building the Next Generation of Bakeries
PRADO has opened its first bakery in Cluj-Napoca, marking the start of a carefully planned network of artisan bakeries. Each location is built on the same principles: respect for fermentation, disciplined production, and responsibility toward quality food. Expansion will remain selective, ensuring every bakery maintains the same high standards.
Our Method and Expertise
PRADO grows through the Perrando Method, not just recipes. Developed by Claudio Perrando over three decades of international experience, this method focuses on:
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Fermentation: Mastering the biological process that gives bread flavor, texture, and life.
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Discipline: Creating production routines that ensure consistent, high-quality results.
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Responsibility: Treating bread and pastry as essential parts of daily life.
Claudio Perrando’s expertise in artisan bread and Cristina Barb’s mastery of viennoiserie and pastry ensure every bakery balances both crafts seamlessly.
Every PRADO bakery is led by a Perrando-certified baker, trained in fermentation, workflow, dough structure, and quality control, maintaining the standards of the network.
Opening a PRADO Bakery
PRADO is seeking partners who understand that a bakery isn’t built overnight—it’s built every morning.
Each new location is a collaborative process:
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Tailored concept and bakery identity
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Implementation of the Perrando Method in bread and pastry
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Layout, ovens, and workflow design
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Team training and operational systems