BRAVO TRITTICO & MIXCREAM

SHORT VIDEO ABOUT BRAVO

In 1974, Genesio Bravo conceived the idea, built, and PATENTED the first multi-purpose pastry / gelato machine all-in-one for pastry professionals. Today, Bravo stands as a top-tier provider of professional equipment for crafting premium artisan gelato, pastry creams, glazes, and chocolates.

 AVAILABLE IN 5L, 10L, & 15 L

 AVAILABLE IN 5L, 10L, & 15 L

SHORT VIDEO ABOUT TRITTICO

TRITTICO EXEC EVO VIDEO

TRITTICO ONE VIDEO

TRITTICO PIERRE HERME

TRITTICO ANTONIO BACHOUR

TRITTICO LUC DEBOVE

LUC DEBOVE. MOF (Meilleur Ouvrier de France). World Ice Cream Champion. Director of the National School of Pastry, Ecoles Ducasse.

 "Genius begins beautiful works, but BRAVO alone completes them." Freely inspired by J. Joubert 

CHRISTOPHE MICHALAK. World Pastry Champion. Author and television presenter.  

"I only work with partners who are like me. BRAVO and I share the same high standards and the same commitment to perfection." 

CHRISTOPHE ADAM.  Opened L’Éclair de Génie. Awarded  Best Pastry Chef by Relais Desserts. Voted Best Pâtissier of the Year in 2014 by the Pudlo Guide.  

"BRAVO; we've been working together for many years, it's great! " 

ALAIN CHARTIER. MOF (Meilleur Ouvrier de France). World Ice Cream Champion.

 "You have to be curious: to master something you have to try to understand the technique, the technology and how the machines work." 

STEPHANE GLACIER. MOF (Meilleur Ouvrier de France). 

"Real pastry chefs are people who work pastry, who think pastry, who sleep pastry..." 

ANTONIO BACHOUR. In 2018, 2019, and 2022, he received the Best Pastry Chef Award from the Best Chefs Awards Organization, the world’s leading culinary award platform. In 2019, he was also recognized as the Pastry Chef of the Year by Esquire magazine. Additionally, in 2024, he earned the Pastry Innovation Award, showcasing his exceptional skills, which could be complemented by using advanced tools like bravo gelato machines.

 AVAILABLE IN 18Kg, 36Kg, & 56 Kg

Cream cooker designed to prepare a big variety of pastry creams and fillings quickly, and with ease: your best ally for large production. 

This video showcases the capabilities of the MIXCREAM, highlighting how it prepares various delicious recipes including Custard Cream (Crema Pasticcera), Chocolate Custard Cream (Crema Pasticcera al cioccolato), Pâte à Choux, Strawberry jam with Evo Mix, Fruit jelly, Chocolate fudge, Lemon Curd with Evo Mix, Soft cream cheese with Evo Mix, and Flan Patissier, all made possible with the precision of Bravo machines.

The Late GABRIEL PAILLASSON.  MOF (Meilleur Ouvrier de France) Patissier & MOF Glacier.  Culinary Trophy for the Best Chef of the Year. Founder Coupe du Monde de la Pâtisserie.

"Congratulations to BRAVO for its loyalty to the CMP. A company at the forefront of innovation, with a deep respect for the profession"