Hey there, I'm Bruna!

I'm assuming that if you're here, you've probably already read my About Me page - so I won't repeat myself! 

Instead, I will give you a quick recap on my professional background so far:

• Food Engineering graduate from the University of Campinas, in Brazil (Top 10 Best University for Food Science and Technology in the world)
• Pastry Diploma graduate from Le Cordon Bleu Paris, in France
• Worked in the food and beverage industry since 2010, from Intern to Quality and Technical Manager
• Worked in the restaurant and baking business in establishments ranging from wholesale bakery to French fine dining, now a solopreneur

My approach to consulting

Zero fluff. I tell things as they are. Honest and straightforward advice.

I always like to look at things holistically, as often issues are intrinsically related to another and only by looking at the full picture you'll be able to get true results.

Previous results

• Reduction in product damage by improving packaging parameters
• Increase in shelf-life through proper ingredient processing
• Defined microbiological standards to determine the shelf-life of products
• Applied labeling standards to comply with local regulations

Areas of Expertise

• Home and cottage baking compliance
• Labeling compliance
• Product research and development
• Costing and pricing
• Recipe troubleshooting
• Menu development
• Food styling and photography
• Food safety, quality and technical issues
• Packaging
• Shelf-life studies