How are you? A closer look at the people behind the roles
By Johnatan Saso
📝 How are you?, our interview series that opens a window into the lives, dreams, and everyday magic of Puratos people, is back with its fourth edition, continuing to spotlight the passion, creativity, and bold choices that shape our global community.
This time, we meet Laurence Belardo, the youngest team member at Puratos Philippines. From architecture student to Bakery School graduate, pastry chef, and now Technical Advisor Patisserie, Laurence’s path is anything but ordinary.
What does it take to turn a challenge into a calling? How do you blend tradition with innovation in every creation? And what keeps someone dreaming even after the dream begins? Let’s hear it in his own words.
👇 Scroll down, get inspired, and stay tuned for more journeys that prove anything is possible at Puratos!
How are you, Laurence?
I'm doing well, thank you. I'm currently at the Innovation Center and I’m very happy to be part of Puratos Philippines.
Can you tell us how your journey with Puratos started, and how the Bakery School Foundation changed your trajectory?
At first, I didn’t even know about Puratos. I was studying architecture, but I had to stop when the pandemic hit, and tuition fees became too high. A neighbor of mine, who worked in HR at Puratos, told me about the new Bakery School. I decided to apply and shifted paths.
During my time there, I met several technical advisors from HQ and was given the opportunity to intern at the Marriott Hotel, a five-star hotel in Manila. After completing my internship, Marriott offered me a contract to work as a Commis III, even though I hadn’t graduated yet. While at Marriott, I was able to hone my skills in bread, pastry, and chocolate production. After my contract ended, I worked at Bo’s Coffee.
In July 2024, I applied to Puratos as an interim and officially became a Technical Advisor for Patisserie in March 2025, making me the youngest employee there.
“Before joining the Bakery School and becoming a pâtissier, I was studying architecture, something I still hold close to my heart. At first glance, those two worlds might seem far apart, but in reality, my current role allows me to channel the same passion for art and design. For me, creativity is about bringing concepts to life, and now, I get to do that through food.”
What do you remember most vividly from your time at the Bakery School? Any moment, teacher, or challenge that stayed with you?
One big challenge was the distance: I had to travel over 20 kilometers each day to get to school, often in heavy traffic!
Also, I loved cooking but had no baking experience at the time, so everything was new. I have great memories of the school opening, the anniversary, and especially the moment I was invited to speak at the graduation of a new batch after I had finished the program.
How does your Filipino heritage influence your approach to patisserie? Do you ever try to bring local ingredients or traditions into your work?
I find European patisserie concepts to be among the most refined, but I love infusing them with Filipino ingredients to give each creation a unique local twist. Guided by our philosophy "Every patisserie creation has a story to tell", I enjoy crafting inspiring recipes that celebrate our heritage while drawing from the elegance of French tradition.
One of my favorite projects was a full patisserie display featuring native ingredients like mango and ube (purple yam), which brought vibrant color and flavor to classic techniques.
“Aside from being a chef, I also practice martial arts. I used to compete while I was still studying, which helped me balance academics, work, and personal life, while also improving my health and overall well-being.”
You’re now a role model for current and future Bakery School students. How does that make you feel?
Honestly, it makes me nervous and happy at the same time. Being a role model means you have to set a standard, be someone they can learn from. It’s a big responsibility, but also a source of pride. I even dream of becoming an ambassador for the Bakery School. I want to inspire others, like give them a reassuring pat on the back to pursue their dreams fearlessly. I believe no one should ever give up on turning their passion into reality.
A now-classic question: if you were a bread, pastry, or chocolate product, which one would you be, and why?
I’d be an entremets, a layered French pastry with a glossy glaze. The layers represent my journey, from being a student to growing into who I am today. The glaze reflects creativity, and I like that an entremets can bring together bread, chocolate, and patisserie in one creation.
If we asked you 'How are you?' one year from now, what would you hope to be able to say?
I hope I’ll be even more confident in my skills and happy in my role. I really enjoy working with my team; they’re like family to me. Looking ahead, I want to improve my techniques and learn from chefs at HQ. One of my biggest dreams is to visit and train at the headquarters, to keep growing both professionally and personally.
“Playing musical instruments is one of my favorite hobbies. Music brings me joy and helps me relax. Sometimes, my friends and I jam together in a studio. It’s a great way to bond and have fun.”
