Until some years ago, pastry chefs used to make a careful selection of ingredients and follow the entire preparation of their products, exactly as we do our work at home. Of course a big difference is given by the quantity of products prepared and by the presence and the experience of the pastry chef.
More recently the global economies have imposed their influence, empowering quantity and speed production instead of the respect for quality. In many pastry shops final products are actually assembled using industrial semi-finished and ready-to-use mixtures, used especially in the preparation of stuffing. This has contributed to modifying common tastes to the extent that now the term hand-made has almost completely lost its original meaning.