After graduating from the Kaiserhof Hotel Management School, I went to Berlin for two years as an entremetier in the kitchen of the Regent Hotel in Christian Lohse's two-star restaurant. After that, I returned to my home country and was able to gain my first experience as a patissière at the Boutique Hotel Tanzer in the Puster Valley. From then on, I concentrated on baking cakes, making sweet little treats and spending hours in the bakery. My passion for this craft led me back to Berlin, where I worked as a confectioner at the Tigertörtchen confectionery and dedicated myself exclusively to sweet creations. Back in South Tyrol, I worked at Villa Verde in Lagundo. My enthusiasm for this craft grew with each passing day, so that in March 2021 I passed my confectioner's exam with distinction and dared to take the step into self-employment.