Lara Reić is Zagreb-based pastry chef and baker.
After being mentored by a Cordon Bleu alumna at Oliva Allegra Private hospitality school, her skills were honed at Crème de la Crème, the first French oriented pâtisserie in Split. Focused on pastry and cakes at both pâtisseries and restaurants, while learning to bake the best bread possible even at home, she discovered sourdough through her research. That knowledge was implemented in different environments, in venues such as Mundoaka Zagreb, artisan bakery Korica and Bistro Apetit, where she successfully managed being both a pastry chef and a baker.
Lara most recently attended the Callebaut Chocolate Academy in Wieze, Belgium, acquiring new skills in becoming a chocolatier. She takes special pride in cultivating her two year old sourdough starter and baking bread with it on a weekly basis.