Today we’d like to introduce you to Bruno Silveira.
Hi Bruno, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
When I first moved to the U.S. from Brazil in 2003, the only jobs available to me were in the food industry. I started working at a pizza shop, and through hard work and dedication, I was promoted to kitchen manager in 2005. It was there that I first developed a deep respect and love for the culinary world.
Eventually, I stepped away from the industry to run my own business in a different field. But after 11 years, I realized my heart was calling me back — this time, to pastry. I enrolled in pastry school and, after nine months of intense training, I graduated and began my first job as an overnight baker at a local bakery.
Being an overnight baker is not for the faint of heart. It challenged me in ways I didn’t expect, but it also taught me invaluable techniques and helped me improve my sourdough starters. After six months of overnight shifts, I was fortunate enough to be offered a position as a Pastry Chef at the Fairmont Grand Del Mar — a turning point in my career.
At the Fairmont, I was introduced to a whole new world of pastry, bread, and dessert at a much higher level. I threw myself into learning everything I could. My passion for this craft truly took root there.
My love for panettone came naturally. I grew up enjoying it as a child in Brazil, and rediscovered it through the lens of artisan baking. It’s considered one of the most difficult breads to make — and that’s exactly what draws me to it. I love the challenge, the patience it requires, and the three-day process that goes into each loaf. It’s a labor of love, and to me, it’s the most rewarding one.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It hasn’t been easy. The path to where I am now has been filled with struggles — from starting over in a new country, to changing careers later in life, to working through exhaustion and self-doubt. But every challenge has shaped who I am today.
Through it all, I held on to the belief that my love for cooking and baking could take me somewhere one day. That passion carried me through the hardest moments, and it continues to guide me forward.
I’m proud of how far I’ve come — from my first job in a pizza shop, to pastry school, to working overnight shifts as a baker, and now creating artisan panettone with my own hands. It’s been a journey of growth, sacrifice, and joy.
And I know this is just the beginning. There’s still so much to learn, so much to create, and so much more to come.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am currently working as a pastry chef at the Fairmont Grand Del Mar, where I’m gaining valuable experience and refining my skills as both a pastry chef and baker. This time allows me to learn new techniques and deepen my craft, which I plan to bring into my own bakery one day.
Any big plans?
I’m building the next phase of my culinary journey with a deep focus on panettone, a product I believe deserves much more exploration and appreciation in the pastry world. Few bakers take on the challenge of mastering it, and I see that as both an opportunity and a responsibility.
I’m planning to collaborate with bakeries to feature my signature panettone’s, while authoring a dedicated cookbook to share my techniques, stories, and recipes. By the end of this year, I plan to launch nationwide shipping to make artisan panettone more accessible. I’m also preparing to teach specialized panettone classes and, ultimately, open my own bakery—a space dedicated to craftsmanship, connection, and high-quality pastries.
Contact Info:
- Website: https://panettonelab.com
- Instagram: https://www.instagram.com/panettonelab/
- Facebook: https://www.facebook.com/profile.php?id=61561342226894&sk=about
- Youtube: https://www.youtube.com/@chefbraune
- Yelp: https://biz.yelp.com/biz_info/Snh04WvwieluZbX5wbTOYg
Image Credits
Bruno Silveira and Maricela Pizarro
