The pastry was introduced by Franco Castellarin after a pastry course at the "Arte Bianca" school in Turin. In 1996 Fabrizio Leita replaced him enlarging the products, making it one of the main activity of the company. Today four pastry chefs work there and the production goes from modern cakes to cupboard cakes, but you can even find tea pastry and macarons without omitting the local traditional products. One of the strong point is the Carneval's fried and the recurring event's cakes.
