“I find great pleasure in supporting our customers - chefs trust chefs to bring solutions and help their business grow. Passion, knowledge and dedication is key for success.”

Antonia knew she wanted a career in pastry/ chocolaterie from the early age of 14 onwards. 

After finishing her professional training in a traditional pastry shop in Germany, she worked in both hotel and Michelin starred restaurants and went abroad to continue her training in the prestigious “Ecole Internationale de Pâtisserie Olivier Bajard” in Perpignan, France.

In 2012 she opened her own pastry business which was voted one of the best pastry shops in Germany by Feinschmecker Magazine.

She now holds a degree as Bachelor Professional in Pastry and Master in Professional Economics as well as a diploma in French Pastry, Chocolaterie and Ice Cream.

She co-wrote on 3 pastry and cooking books, one of which was awarded the Gold Medal at the International Cook Book Awards in 2014.

Antonia joined Barry Callebaut in 2018 as Head of Chocolate Academy Cologne, Germany.