«The stone that adorns the streets, the wood of the porches, the mosaic of the floors and the ceramics of the dishes are part of a fabric that has formed this city for centuries,» Alberto Laposse continued. «Those of us who propose remodeling use these materials and raw materials in such a way that current uses and customs, both from Mexicans and foreigners, can appreciate the fusion between the historical and the contemporary in perfect harmony.»
The concept of restaurant and bakery is based on style Bistronomie Adapted to San Miguel de Allende.Courtesy cumpanio
Twenty years ago, San Miguel de Allende had Mexican traditional restaurants And some contemporaries: for Alberto Laposse, the national and foreign multiculturalism of the town demanded variety and originality. Thus Cumpanio emerged as a 100 % French bakery and high quality dishes in «Bistro Décontracté», in an innovative architectural environment. From the response generated by Cupanio, it arose PANIOother Concept of bakery-restaurant that is resolved in smaller spaces and with Menus and short wines cards. Both brands contribute to Gastronomic Diversity of San Miguel de Allende.
Flavors trip
Giovanni Laposse – Alberto's paternal grandfather – Turin arrived in Mexico City in 1901 to work as a pastry chief of the establishment founded in 1884 by the Tenconi family. Years later, in 1923, he became the owner of it. «Their Gastronomic roots and customs Three generations transcended and still do it, ”said the grandson. «We grew between aromas of the marsala, the frola paste, the cycle salad, the rabbit civet and the vermouth,» he recalled. Breads, cakes and dishes Bistronomie Cupanio and Panio take precisely family flavors, colors and aromas, presented in a contemporary format that integrates local raw materials.
Sandra Vásquez and Alberto Laposse, co -founders of Lepin & Co.Courtesy cumpanio
Alberto Laposse lived in France, where he studied the French techniques of Viennoiserie, Boulangerie and Pâtisserie. «They represent a long history of centuries in France, which fortunately has not only been preserved, but due to the great technique with which the apprentices are instructed, it has been greatly enhanced,» Alberto realized. “It is required of character to be a great baker, and that character and love for the trade This is what permeates all those who work at Levain & Co, ”he added.
The vision of Alberto Laposse and Sandra Vázquez (group co -founder) is based on the passion for design, gastronomy and pleasure of living. The fusion of architecture and cuisine in Cupanio and Panio respond to the same creed: «Exalt the six senses,» Laposse concluded. «Especially the sixth, which for us is The joy of sharing moments between friends ”.