About Us
Chef Ambrogina
Ambrogina was born in Italy and grew up in the 80s'.
After high school she moved to Bergamo where she obtained a chef diploma at the Hotel Pastry - Art Culinary School in Clusone. She developed her ability, creating something from nothing.
She moved to Vancouver ten years ago, where she attended College, collecting several degrees.
Chef Ambrogina is thrilled to be opening Ma Patisserie in 2023, she is operating in Port Coquitlam where she will have plenty of room to create her exquisite cookies, breads, chocolates and desserts always following the original Italian recipes.
Furthermore, despite the distance from home and authentic flavours, she is always looking for new inspirations and ideas to create combinations of ingredients.
Vision
First of all, create an identity on the market, be recognizable and coherent.
Second, that is, the memorability of food and its history, where the key word is identity, to be told, photographed, reproduced.
Third, from thinking about "doing", that is, from the conception of a business to its actual implementation through characterizing choices such as the location and the type of interior design of a shop.
Obviously, the aspect of the assortment should not be overlooked, which reflects the recognizability of a pastry shop and which, consequently, determines its specialization. Over the years, in fact, there has been an evolution of the offer from what was primary and essential to what is liked and fashionable.
In the wake of the variety of products, the interest that involves design, communication, visual merchandising, such as the choice of name and logo, up to the setting up of the shop window and packaging, which must travel in unison, emerges.
Values
The use of natural products and organic flours is very important for achieving a healthy and less heavy product, and although the Canadian raw material is very different from the Italian one, it is possible to obtain and create more refined recipes.
The importance of craftsmanship in pastry making goes beyond its gastronomic value, this form of craftsmanship is a true ambassador in the world, every time an Italian dessert is appreciated abroad, the values of authenticity, quality and passion that characterize our culinary culture.
Markets
We started this wonderful adventure from the markets. We believe that this way of making ourselves known is certainly the most exciting part. Knowing that Canadians appreciate Italy is always a feeling that makes us proud.