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When you break a grain of wheat, you discover an entire world.
Born in Lodi, José Consolandi has nurtured a deep passion for baking since childhood. His journey began at Scuola Villa Igea, where he earned a diploma as a Milling and Baking Industry Specialist.
In 1984, he embarked on a four-year research journey at the Sant’Angelo Lodigiano Cereal Research Institute, gaining invaluable expertise in grain science and baking technology.
By 1989, José took on a new challenge at Molino di Vigevano, leading research and development in the fields of baking, pastry, and pizza-making.
In 2008, José joined the Molino Colombo family, bringing with him his unparalleled expertise, passion, and love for the world of baking and milling.
Today, José Consolandi is not only our technical baker but also one of our esteemed Masters of Flour. As a leading figure in the baking industry, he is dedicated to unveiling the secrets of bread and sourdough fermentation.
At the Accademia della Farina, he shares his knowledge and mastery with professionals and passionate enthusiasts, ensuring that the art of true baking continues to thrive.
