Hot from the oven

A hard-headed trio who are tender when it comes to their dough, École Ferrandi alums Carolina Paradiso, Hugo Lipsky and Maxime Gourgues first got their hands in the flour under Bartolo Calderone (the director of the Professional School for Natural Bread and Pizza Making) before opening their own pizzeria / gelateria on Cours d’Albret in Bordeaux, across from the Galerie des Beaux-Arts fine a...