This Argentinian of Korean descent came to pastry almost out of curiosity, after studying Business Administration and Management. What began with some recipes taken from television and shared with friends, later turned into the need for something more, to attend courses, receive complete training, and carry out different professional experiences both in Korea and in Paris. In 2015, Paola Chang opened the signature pastry shop Lab Sucré in Buenos Aires, where she fuses her dual Argentinian and Korean culture with her training in Europe and Asia.
“This marked contrast between one style and the other (France and Asia) made me feel the need to create a middle ground, thus achieving a less sweet and more balanced pastry”
“This marked contrast between one style and the other (France and Asia) made me feel the need to create a middle ground, thus achieving a less sweet and more balanced pastry”
Featured in so good #27
