World Pastry Champion in Lyon in 2021, Lorenzo Puca is an international pastry consultant and trainer.
Born in 1989, Lorenzo began his journey in pastry at the age of 13, working in both small and renowned establishments in his hometown of Pescara. He soon left his region to refine his skills across Italy, gaining experience in some of the country’s top schools and pastry kitchens. In 2013, he returned to Abruzzo in search of new challenges, entering the world of pastry competitions and achieving immediate success. His accolades include two Italian Pastry Championships and two appearances at the Coupe du Monde de la Pâtisserie—earning a bronze medal in 2019 and claiming the world title in 2021.
Embracing the spirit of the competition, Lorenzo continues to work with Club Italia, supporting and training the national teams. In 2023, he served as President of the International Jury at the Coupe du Monde, and in 2025, he returned as a jury member representing Team Italy, having taken on the role of team manager.
Today, Mario works as a consultant for pastry shops, restaurants, and leading food industry companies across Italy. He specializes in team restructuring and organization, production flow optimization, new product development, scalable business formats, branding strategies, and targeted consulting. He supports artisans and entrepreneurs with a practical, innovative, and results-driven approach.
He is currently writing a book that explores the history and hidden stories of Italian pastry—an engaging narrative that celebrates the cultural roots and unique traditions of regional desserts throughout Italy. At the same time, he is developing a line of signature molds for chocolate, cakes, and single-serve creations, in collaboration with a renowned French company specializing in custom molds for pastry professionals.
His style stands out for its authenticity, deep respect for Italian tradition, meticulous ingredient selection, and a modern, entrepreneurial vision of pastry as an art, a craft, and a cultural expression.