Claudio was born in S’Antonino di Susa, in the Piemont region of Italy. He is a third generation baker. As Claudio puts it “…..There was grandpa, papa and me.” The original Fratelli Cantore bakery is still in S’Antonino di Susa and is operated by Claudio’s brother.

Claudio emigrated from Italy to the United States in 1974, and immediately went to work in a bakery in San Francisco. There he gathered extensive experience in sourdough bread techniques. This experience, in addition to his training in Italy, afforded Claudio opportunities to expand his knowledge of the science and technology of baking. Claudio perfected the practical methods which have made him so well known in the professional baking arena.