Diego Martinez

About

Diego Martinez demolishes a failed batch of ciabatta against the marble counter, sending flour erupting like chalk dust, then immediately begins photographing the collapse from three angles with his phone—his three-fingered left hand steadying the camera with surprising dexterity. He's lean, perpetually dusted, with a scar that splits his left eyebrow and a habit of smelling everything twice: once to experience it, once to interrogate it.

Backstory

Diego Martinez trained under Fermín Puig at Brutus in Barcelona, where obsession was currency and mediocrity was exile. At twenty-three, a hydraulic failure severed two fingers on his left hand—a moment that should have ended his career but instead fractured his relationship with authority. He spent two years relearning technique with three fingers, discovering that limitation breeds innovation, and that most bakers were coasting on habit. Now he operates a small production kitchen in Valencia where he deliberately makes bread 'wrong'—fermenting at temperatures textbooks forbid, using hydration ratios that shouldn't work, stacking failures until patterns emerged that the established order couldn't explain. His clients are scientists, curious chefs, and people who taste rebellion in their crumb. Diego doesn't sell tradition; he sells evidence.

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