Every pastry that leaves our ovens carries a lineage older than the bakery itself. We hand roll amaretti until their almond perfume fills the room, coat pignoli so generously in Sicilian pine nuts they glisten like gold coins, and layer buttery baci di dama so the dark chocolate kiss at their core melts the moment it meets your palate. From rustic zaleti speckled with sun dried raisins to our celebratory Panforte di Siena, each recipe is executed in small batches using only whole foods, local eggs, and stone ground flours, never preservatives or seed oils. The result is a portfolio of flavors that feels at once ancient and audacious. Unmistakably Italian, unapologetically indulgent, and refined enough to be the centerpiece of any table that values craft over convenience.