Testimonials

"We have been using two Kemplex dough sheeters at the school for over 12 years. Our Patisserie Chefs and Students use the machines 6 days a week, for approximately 6 hours a day. The machines are operated by many different chefs/students on a daily basis, a fact that does not really help an appliance's life-span; however, the Kemplex machines have strongly demonstrated their reliability"

"The staff at Linzers Bakery have been using the current Kemplex Dough Sheeter for over 10 years. The machine is worked hard 7 days a week and the bakers find it a reliable and well made piece of machinery. If we were looking for another dough sheeter, we would have no hesitation in purchasing a Kemplex machine"

Ian Mytom, Senior Patisserie Tutor

"The Kemplex dough sheeter is built to last, we have had our 3 machines for nearly 15 years!.  The students find the Kemplex dough sheeter easy to use with simple controls"

Glenn Noel, Ganache Jersey Director & former L'Ecole Valrhona M. East

"We acquired a Kemplex dough sheeter, which is 16 years old, and it’s still working perfectly. The machine is extremely robust and can be maintained easily. Michael / NOWAH has been always there to respond to any questions I had and supplied some new belts for the machine. Even though we weren’t the original purchasers, we still received great customer service. I look forward to continuing using my Kemplex sheeter and working with NOWAH"

Hugh Thorn, LARDO Director  

"Since first moving to in-house extruded pasta in 2017, the (La Pastaia) TR70 has been an absolute workhorse for our restaurant. The availability and variety of dyes is a real bonus too. It hasn't missed a beat, enabling us to increase our pasta sales to the point where we have now upgraded to a bigger machine" 

Gareth & Andy, Fat Crust Pizza, Directors 

"NOWAH are now our go-to supplier for mixers. We’ve been so impressed with our first Avancini SP30 that we’ve gone out and purchased another for a different site. The equipment is simply the best out there, and 

 the support and advice we've received from NOWAH has been first rate” 

mtlstyle,  Artisan baker & pizza eater: 

"This machine will satisfy my kneads." - "I am now the terrifying owner of an Avancini SP spiral mixer. The population of Tokyo flees like ants before me.", "Non-tilting head. Non-removable bowl. No output for attachments" ..(simply a reliable mixer).."as mentioned by others here, it weighs a ton. It kneads dough like a knife through butter. A pleasure to watch."  "It's built to last forever. I'm sure I can leave this to my children when I die. Whether they want it or not, even if it's the last thing I do."  

 Nicola Randon, Sales Director of KMP:“KMP, and its KEMPLEX brand of dough sheeters, have a long history of making machines for pastry professionals. We are glad that many chefs, including the Pastry World Cup Champion Massimo Pica, choose to work exclusively on Kemplex dough sheeters because they find them perfect for their demanding work; the same way we know UK chefs will. Pastry is ALWAYS inspiration; that is the reason why KMP and NOWAH asked Massimo Pica to spend 2 full days inspiring the chefs, not only in Viennoiserie, but in other less commonly found products in the UK, such as Panettone and Chocolate Bean-to-Bar. Despite the many different pastries from around the world, we understand every chef needs a reliable, long-lasting and precise KEMPLEX dough sheeter to create their inspired vision of Viennoiserie.”
 

Youli, NOWAH's Director

"NOWAH is a young company but we are driven by a clear vision and fierce passion to provide excellent equipment, excellent service, and outstanding training opportunities for catering professionals. With the help of  our suppliers, we have created many training opportunities for young student chefs up to highly-skilled experienced professionals.

With the support of suppliers such as KEMPLEX, and associates like Pastry World Cup Champion Massimo Pica, we created the NOWAH Milan Experience to provide inspiration and continuous personal development to pastry professionals. 

We will continue to offer training and PD opportunities whenever we can, and are very happy knowing chefs find our efforts useful. 

Finally, I'd like to thank all the talented chefs who join our sessions, for giving meaning to all our efforts and work; I'm delighted knowing the specialized skills they acquire will be used to enhance Culinary Arts in general”  

Paul, Anglia Catering Director 

We've sold over 70 GGF pizza ovens in the last 8 years; in that time, we've never had to raise a warranty call-out due to a component failure or manufacturing fault. The ovens are well built, and customers are happy with their purchases

Andrew Ditchfield, Executive Pastry Chef, House of Commons:

“Michael (NOWAH) was a great host and the time and effort, both he and his (team) put in, to make it a fantastic trip. The experience was amazing!” - “The learning experience from Masimo was so in-depth, he was very thorough and easy to understand the information from the way he showed us.” - “The chefs were sharing information between them and different ideas and problem solving, it was so good to see! NOWAH was so passionate about developing young chefs and this was a perfect way of doing it. I hope this is something that continues for many years to come.”

Sarah Frankland, Executive Chef, 

Pennyhill Park Hotel:

“I just wanted to say what an absolutely fantastic experience it was. Massimo was a wonderful teacher. The way the class was run it really gave us time to use and then see the KEMPLEX products in use, as well as their ease-of-use ability for the worker. The content of the class was really exciting and the perfect pace of learning and then practice with the guidance of the team. I can't thank you enough for this incredible experience and I know it will be a fantastic experience for any young chefs lucky to be able to join in the future.

 Lillian Savage, Chef de partie, The Royal Household: “The trip to Milan was an amazing experience, especially for a young chef to learn about the traditional way to make Panettone.” - “The whole course was informative and fun, and as well as learning new techniques we saw some unique equipment that is specialized..” - “Overall was an amazing experience and I would recommend anyone that is able to go, to go back, but definitely take an empty suitcase.”
 

Hannah Catley, Pastry Chef, 

Founder of Lockdown Loaves:

“Thank you for getting me involved in the Milan trip. It was absolutely fantastic; Massimo shared an immense amount of knowledge with us and it went without any problems whatsoever”. “Honestly couldn't fault anything, it was a trip that will stay with me forever and the skills I learned are already being implemented at my bakery! “

 Mathieu Dias, Head Pastry Chef, Brown’s Hotel London:“Thank you again for this opportunity! We had such an amazing time and that was a great opportunity for our personal development!” 

Massimo Pica, Master Pastry Chef, 

Pastry World Cup Champion:

“I was very happy to welcome the UK chefs into my school, and to teach them Viennoiserie, Bean-to-Bar chocolate, and my favourite topic the demanding but also very satisfying Panettone made with mother yeast. The chefs were enthusiastic, and everyone worked hard so we managed to do a lot in 2 days. My success is their satisfaction in my teaching and the school. Thank you, NOWAH and KEMPLEX, for bringing these chefs.”

 Steve Munkley, Vice-President, Craft Guild of Chefs:“I was thrilled to be asked on behalf of The Craft Guild of Chefs to put together a talented bunch of young pastry chefs to experience this amazing educational trip to Milan and work with the fantastic pastry chef Massimo Pica. The feedback I have received from the chefs has been nothing but outstanding, from the minute they left the UK everything was arranged to make sure the trip ran smoothly. But, the highlight was obviously working with such a pastry master, and by the pictures I saw the team made some amazing products. All thanks to KEMPLEX & NOWAH"