Unpredictability is one of the key elements of Juliana Penteado's weekly creations, which use essential oils to make her sweets. Another important pillar is the quality of the ingredients: respecting seasonality and encouraging small suppliers and local producers. The result goes far beyond a simple sweet...you can feel the warmth and cosiness through the bites. Juliana has worked for renowned companies in Brazil, such as Casa Fasano. After that, she spent time in London studying for her Grand Diploma at the renowned Le Cordon Bleu cookery school.
In 2018 she moved to Paris to work in the pastry department of the 5-star Maison Breguet hotel. And now in Lisbon, Juliana continues to sweeten and delight the palates of those who live and travel here.
Images of studio k. courtesy of: Patricia Soares from Crua Photo www.instagram.com/crua.photo/
Images of Juliana Penteado courtesy of Juliana Panteado
