In the early days Marco spent 3 years learning his trade in a Swiss Bakery. Then spent 3 years mixing dough as a manager in a german bakery, before moving on to Alsace in France where he learned how to make French pasteries. He graduated as a Master Baker whilst working in an italian bakery in Germany, and also graduated from business school as an Economist.
At the age 28 he become a production manager in one of Germanys biggest bakeries and was in charge of more than 100 members of staff with an annual turnover of more than 30 million Euros