Despite technological trends, Luissa Maino, a young woman born in Italy, chose to return to her mother’s native village, Vâlcele (Cluj County), to build a unique business. Her project is not about digitalisation, but about tradition: the production of artisanal bread using natural sourdough. Her approach combines a passion for baking with the principles of scientific research.
In a job market dominated by the appeal of IT, complex, or unusual careers, Luissa Maino’s story represents a distinctive note. Although born and raised in Italy, the young woman felt the call of her roots, choosing to establish her future in the village of Vâlcele, located in Feleacu commune, Cluj County.
Here, Luissa launched a project that, at first glance, seems simple: she makes bread. However, far from being an ordinary bakery, her business focuses exclusively on the production of artisanal, slowly fermented bread, using only natural sourdough. This method not only respects authentic culinary traditions but places a special emphasis on consumer health.
Luissa’s return to Romania and her choice of this niche are no accident. Her project represents a harmonious fusion of passion, tradition, and scientific rigor, transforming a staple food into a premium product with increased nutritional benefits. In a time when consumers are increasingly focused on the quality of ingredients, sourdough bread, prepared with care and expertise, brings a fresh and authentic flavor to the local market.
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