“Nicolini Contigo”: The Program That Has Trained Over 140 Bakers

• Alicorp, in collaboration with Escuela Nova and LESAFFRE, promotes entrepreneurship and training in the baking sector.

Lima, March 2025. Alicorp, aligned with its purpose of “Nurturing a Better Tomorrow” and as a key ally in the development of thousands of entrepreneurs, successfully launched the “Nicolini Contigo” program—an initiative designed to strengthen the skills and knowledge of bakers across the country. This program is part of Alicorp’s corporate strategy to create business value and drive sustainability, recognizing the fundamental role bakers play in Peru’s economy and society.

The first event, held as part of a strategic alliance with the prestigious Escuela Nova and LESAFFRE, successfully trained more than 140 bakers, providing them with both practical and theoretical tools to grow their businesses and contribute to a more prosperous future.

The training sessions were led by: Marín Astocondor, Director of Innovation, Research & Development at Escuela Nova; Shigeki De La Cruz, Formulation Leader at Lesaffre Peru’s Baking Center, and expert in baking product development and sourdough technology; Roger Aponte, Technical Advisor at Alicorp, specialist in baking and coach of the Peruvian National Bread Team at the IBA Cup 2023.

“At Alicorp, we firmly believe in the potential of Peruvian entrepreneurs and are committed to their development, which is a fundamental pillar for creating shared value,” said Gustavo Peralta, Director of Gastronomy and Baking at Alicorp. “Through Nicolini Contigo, we aim to provide up-to-date knowledge and innovative tools that help them stand out in a competitive market, strengthen their businesses, and continue feeding Peruvian homes with quality products—positively impacting their communities.”

The program featured the participation of well-known experts who addressed key topics for success in modern baking, such as:

1. Trends in Peru’s bread market: Analysis of the latest consumer preferences, growth opportunities, and strategies to adapt in a dynamic environment.
2. Benefits of sourdough in bread: In-depth insights into the advantages of using sourdough in baking, highlighting its contributions to flavor, texture, and digestibility.
3. Live demonstration: Artisan bread recipe with sourdough: Attendees witnessed a live demonstration of how to make delicious artisan bread using Nicolini flour and Livendo improver, showcasing the quality and results achievable with these products.

This collaboration with Escuela Nova, a recognized institution in the training of bakers and pastry chefs, adds significant value to the education of participants and strengthens the impact of the initiative within the baking community.

To close the event, a raffle was held for a scholarship to pursue a Technical Assistant Certification in Bakery and Pastry at Escuela Nova. This prize represents a unique opportunity for a baker to deepen their knowledge and earn a credential that can further boost their professional career.

“Nicolini Contigo” reaffirms Alicorp’s commitment to sustainable development, support for Peruvian entrepreneurs, and the creation of shared value—contributing to the construction of a better future for all.