The People Behind The Loaves:
Meet Our Head Chefs
September 3, 2025
At THE BASE, every loaf, tart, and slice has a story. And it starts long before the oven.
In this first journal entry, we’re stepping out of the kitchen and into the lives of two people whose passion sets the tone for everything we bake: Gabriella Ghiselli, our Head Pastry Chef, and Tarcisio Concas, our Head of Production.
These two aren’t just behind the counter, they’re behind the soul of the bakery at THE BASE.
Gabriella Ghiselli
Head Pastry Chef
Originally from Bologna, Gabriella brings a quiet intensity and a sharp eye for detail to her role. She trained at Alma, one of the top culinary schools in Italy, and has spent the last decade honing her craft in bakeries across Europe, from Florence to Paris.
At THE BASE, Gabriella leads all things pastry. Think crisp galettes, perfect pâte sucrée, buttery puff layers that flake just right. She’s the one behind those raspberry tarts you keep coming back for.
But what really defines her work is a sense of calm confidence. She doesn’t need to shout. Her work speaks.
“Pastry is precision, but also softness. You need both. Otherwise, it’s just technique without feeling.”
Tarcisio Concas
Head of Production
Born and raised in Sardinia, Tarcisio has been around dough since before he could see over the mixing table. His background is rooted in traditional breadmaking, including slow fermentation, stone milling, working with live cultures, and natural leavening.
At THE BASE, he’s the guardian of our sourdoughs, focaccias, and seeded loaves. He starts his days before dawn, prepping the doughs that will carry the day’s service. And yes, he really does believe bread can change someone’s mood.
“It’s not just food. It’s a daily ritual. Bread should ground you, like the first sip of coffee or a hug that lasts a second longer than expected.”
A Shared Vision
Together, Gabriella and Tarcisio bring balance: finesse and foundation, sweet and savoury, structure and soul. They’re building more than a menu, they’re building a rhythm, a mood, a place you return to.
So next time you sit down at THE BASE (coffee in hand, croissant on the side), you’ll know a little more about the hands that made it.
And we think that makes it taste even better.
