Our lab is located above our pastry shop.

Lights go on early in the morning. From the wee hours of the day there’s a lot going on: from refreshing the sourdough starter to kneading the dough for the brioches and the focaccia in time for breakfast, there’s no time to be idle. The oven goes on. Everything is freshly baked and never reheated. It all lands quickly on our coffee counter, where it’s soon gone in between a coffee and a latte.

The day continues with the production of other sweets — cakes, mousses, chocolates and all the other treats you find on the shop floor. They’re all made here.

A lot of what we do is made by hand, without much if any fancy equipment. Our caramelised hazelnuts, for instance, are toasted on a slow flame in a copper pot and stirred by hand, so we are sure they’ll be perfect and even. It’s a slow process, almost meditative, but the final result pays us back for the investment in time and effort. The Sorrisi di Bossolasco, too, are wrapped one by one , metodically, so they’ll arrive perfectly dressed up in their colourful wrappers to the window display from which you’ll choose them.  

Equipment come in handy when it comes to make some types of chocolates and pralines. Here, the precision and speed of the machines are crucial to obtain a product that’s impeccable and consistent — qualities that for us are very important – without losing that artisan feel and wasting precious raw ingredients.

We decorate our cakes with creativity and detail.

No matter whether they’re large formats or single portions, we love investing time into putting the finishing touches to our cakes and semifreddi to make them as beautiful as they are tasty. In creating them, we draw inspiration from big classics but never fail to include a personal touch, choosing the best in both garnishes and decorative elements.