12. La Ganache

 La Ganache - La patisserie artisanale Francaise is a pastry company engaged in the production primarily of French pastries, cakes, and bread, the education of the general and professional public, and (3) consulting for companies that are just establishing a pastry business. 
(1) At the beginning of 2019, we opened our production facility. We offer French pastries for sale (various types of croissants, pain aux raisins, French frangipane tart...) and sourdough bread. Upon advance order, we prepare all kinds of premium French desserts and organize training sessions; Training within the La Ganache school in the field of making French and other products of modern pastry-making takes place in the form of seminars and demonstrations. Although most educational events are intended for hotels and restaurants, there are also more and more individuals attending seminars or courses for pleasure; Consulting is based on extensive experience and is comprehensive; it includes everything from cooperation in designing a pastry shop to providing cake recipes.
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The principles of our pastry school arise from the desire to prepare the most delicious possible desserts from natural ingredients of exceptional quality that can be obtained in Slovenia, which means that we do not use substitutes, pre-prepared mixes, etc., as we understand this to be the only possible path to top-quality results and the satisfaction of our customers.
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The entire training is led by chef Naser Gashi, who, as a creator of flavors, takes care of everything: ingredients, recipes, and production techniques. Special attention is devoted to ease of preparation, as this yields the best results also in hotels and restaurants.
After training for the cooking profession, Naser Gashi began working in the kitchen, then devoted himself to desserts. He received his first pastry lessons from fellow chefs. After pastry training at the renowned Parisian Ecole Superieure de Cusine Francaise Gregoire Ferrandi Academie de Paris, he began testing himself and upgrading the acquired knowledge through work in restaurants in France and Great Britain; among other things, he was also head chef at Relais des Chartreux.
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“La Ganache” - the name La ganache is taken from the delicious cream made of chocolate, butter, and sweet cream, first prepared in 1850 in the Paris pastry shop Sirau.
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Therefore, it is no coincidence that among our priorities, chocolate is in first place, as it is one of the most popular and frequent ingredients in our pastry products. Only the finest brands are used. Chef Naser Gashi says: »A pastry chef who saves on chocolate cannot prepare top-quality desserts.«