croissant and specialties

A classic French croissant with a buttery, dimpled, light and fragrant dough. Excellent eaten empty or filled with creams and jams with an intense, enveloping flavour (custard, apricot, hazelnut and pistachio cream).

Fragrant vegan croissant with spelt dough, decorated with quinoa seeds.

Croissant with wholemeal flour, and rich honey filling.

Delicious bundle with buttery, flaky and fragrant dough. Filled with dark chocolate.

Soft girella with butter dough, filled with custard and sultanas.

Puff pastry filled with maple syrup and decorated with pecans.

A mouth-watering weave of soft dough, sprinkled with sweet cinnamon and granulated sugar.

Krapfen with a soft dough, made with butter and natural yeast, to be enjoyed filled with intensely flavoured and enveloping creams and jams (custard, apricot, hazelnut and pistachio cream).

The symbol of Neapolitan pastry: delicious crispy puff pastry, expertly folded and filled with a traditional, balanced recipe of ricotta, semola and orange cubes.

Traditional Italian dessert, with crispy skin enclosing the ricotta, decorated with pistachio grains.