OUR PHILOSOPHY
In a world where everything moves so quickly, we choose intentional slowness. 48 hours of leavening aren't 'wasted time'—they're respect for the ingredient, for the consumer, for the tradition that preceded us. We don't make panettone. We create authentic celebrations.
LEOMIR was born from a rebellion against two worlds that no longer satisfied us: the world of industrialized taste and unaffordable luxury. We chose a third path: bringing Italian excellence to the heart of Bavaria. Produce locally, fresh, at prices that make quality accessible to all. Don't import dreams from far away—make them come true here, now, with our own hands.
Welcome to the LEOMIR family. Where Italian tradition and German precision become one.
Leonardo Scala: the master of sourdough starter
Konditormeister | ALMA teacher | 20+ years of experience
Leonardo dedicated his life to the art of high-quality pastry making. Not by chance. By vocation.
His journey began in Italy's most prestigious starred restaurants: Hotel Villa Del Quar (2 Michelin stars), Ristorante Arnolfo (2 stars), and Chef Pino Cuttaia's La Madia (2 stars). In these kitchens, Leonardo learned the obsessive importance of detail—where a single mistake costs a star, and perfection is the only acceptable standard.
But excellence alone isn't enough. Deep cultural understanding is needed. So Leonardo became a pastry teacher at ALMA, the International School of Italian Cuisine in Colorno, and then moved to Germany, where he earned the Konditormeister (certified Pastry Chef) qualification—the highest in the German system.
Teaching means mastering the subject 200%. You need to be able to explain the "why" behind each technique, not just the "how." And this teaching ability is reflected today in the LEOMIR workshops, where Leonardo opens the doors of his laboratory to share the art of natural leavening.
Currently Pastry Chef at Marriott City West Munich, Leonardo continues to bring Italian excellence to the heart of Bavaria. But it's in the LEOMIR laboratory in Vaterstetten that his mastery truly unfolds.
Mirko Frustaci: the respectful innovator
Le Cordon Bleu London | Mandarin Oriental 5* | Trained by the world's top chefs
Mirko represents the new generation of Italian pastry chefs who have traveled the world to study with the best masters, only to return home with a global vision.
His training was intense and international: Le Cordon Bleu London - one of the most prestigious culinary institutions in the world. NVQ Levels 2 & 3 at Westminster Kingsway College. Specialist training with Angelo Musa (MOF - Meilleur Ouvrier de France and World Champion), Hans Ovando, Amaury Guichon, Christophe Renou, Martin Diez, and Davide Comaschi.
These names are no coincidence. They are the best pastry chefs on the planet. Studying with them means absorbing decades of concentrated innovation. This expertise then led him to senior roles: Executive Pastry Chef at Feinkost Käfer (six stores in Munich + a 15 Gault Millau restaurant) and subsequently Executive Pastry Chef at the 5-star Andaz Hotel Schwabinger Tor, where he honed his ability to scale excellence to real commercial volumes.
But it is at LEOMIR that Mirko's creativity finds maximum expression: "Why import Italian flavors to Germany, when we can create a bridge between two cultures?"
Mirko speaks six languages, not only to communicate with customers, but because each language is a gateway to a different gastronomic culture. His philosophy? Innovate while respecting. And this vision, combined with Leonardo's traditional craftsmanship, is the soul of LEOMIR.
LEOMIR IS BORN FROM A SHARED DREAM
How two friends decided to change the rules
Leonardo and Mirko met in the kitchens of Eataly Munich, where Mirko supported Leonardo as sous chef. Two Italians, two parallel lives in German fine dining, and a shared obsession with artisanal pastry. A friendship—and a professional partnership—was born.
LEOMIR has been selected to represent Germany at the 2025 Panettone World Championship—the world's most prestigious competition. "We're not just representing a product, we're demonstrating that Italian excellence can be born wherever there are expert hands and true passion."
Vaterstetten, 30 km from Munich. Leonardo and Mirko rent the shared workshop space, invest their personal savings in equipment, and begin pilot production. Each piece is tasted, evaluated, and perfected. There's no room for guesswork. The dream has just begun, with the goal of making our artisanal products accessible to every European family—without ever compromising on quality.
Our values
Would you like to know more?
DO YOU HAVE QUESTIONS ABOUT OUR STORY? WANT TO COLLABORATE? WE WANT TO HEAR FROM YOU.
Would you like to know more?
DO YOU HAVE QUESTIONS ABOUT OUR STORY? WANT TO COLLABORATE? WE WANT TO HEAR FROM YOU.
OR CONTACT US DIRECTLY
📞 +49 1573 2604371
✉️ leomir.info@gmail.com
📅 Mon-Fri: 10:00-16:00 CET / Sat-Sun: Closed
📍 Heimstettener str 1 (links Trigema) 85599 Vaterstetten
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