Bakery
Out of the ovens,
every morning.
Italian pastries, hand-rolled cookies, fresh breads, gelato made in-house and the seasonal classics — panettone, zeppole, marzipan and more. Stop in early, while the cannoli shells are still warm.
From our counters
The whole bakery.
Italian Pastries
Sfogliatelle, lobster tails, bignè, paris-brest, mille-feuille and all the classics — finished by hand from before-dawn baking through the afternoon.
Italian Cookies
Cannoli
Bread
Pane di casa, Calabrese, focaccia, semolina. The crusty round loaves we use for our deli sandwiches — and that everyone takes home.
Gelato
Twenty-four rotating flavours, made in our own gelato kitchen. Pistachio, stracciatella, fragola, nocciola, limone — the works.
Zeppole di San Giuseppe
A Sicilian Father’s Day tradition — choux pastry, filled with vanilla custard or sweet ricotta, topped with a sour cherry. We make them daily through the season.
Panettone
The reason East Toronto starts dropping by in November. Our panettone is made with a traditional natural-yeast starter, candied citrus, and a 36-hour proof — pre-order opens each year in October.
How we bake
Old-school, by hand.
Four kitchens under one roof — bread, pastry, cakes, hot table. Everything we sell starts here, from scratch, every day.
From scratch
No mixes, no shortcuts. Doughs, fillings, glazes — all built on the bench.
Slow-proofed
Our panettone proofs for 36 hours. The cannoli shells rest overnight. Time is an ingredient.
Best ingredients
Sicilian pistachios, Italian flours, 35% real cream, real ricotta and mascarpone.
Four kitchens
Bread, pastry, cakes and the hot table — each its own bench, each its own specialist.