Focaccia alle olive verdi
High-hydration dough with extra-virgin olive oil and hand-distributed fleshy olives, soft inside and golden outside.
Sweet collections
Fresh, seasonal products for every moment of the day
From world-champion cakes to traditional biscuits, we prepare every specialty in the Massagno workshop with selected ingredients and slow leavening.
Browse the list of available products and see how we can adapt flavours and formats to your needs, including lactose-free and wheat-free options.
Our product families
Breakfast: butter croissants, pain au chocolat, veneziane and sweet focacce filled with organic preserves.
Large leavened goods: classic and creative panettoni, glazed colombe and pandolci with live sourdough.
30 specialties to fall in love with our flavours
A selection ranging from great pastry classics to savoury baked specialties: every piece tells of genuine ingredients and textures designed for balanced taste.
Pizza in teglia al pomodoro
Long-fermented airy base with sweet tomato sauce and basil, perfect to cut into slices.
Pagnotta a lievito madre
Crispy crust and soft crumb made with live sourdough and low-residue flours.
Pane in cassetta artigianale
Soft loaf baked in a tin, ideal for sandwiches and toast thanks to its fluffy, fragrant crumb.
Panettone artigianale
Slow fermentation, high-quality butter and fragrant candied fruit for a great holiday classic wrapped by hand.
Cupcake decorati
Soft little cakes with customisable coloured frosting for birthdays, themed parties and creative buffets.
Tiramisù al cucchiaio
Whipped mascarpone and bitter cocoa create a creamy, velvety dessert with calibrated sweetness.
Croissant Nevicata
Light puff pastry dusted with icing sugar for delicate sweetness and a crunchy bite.
Cheesecake al pistacchio
Crunchy base and silky pistachio cream with vanilla notes and a lightly salty finish.
Cornetto alla crema
Classic French croissant with vanilla custard for a soft, fragrant taste.
Trancetto caprese al cioccolato
Toasted almonds and dark cocoa create a moist, intense slice naturally flourless.
Cookies al cocco
Crumbly dough with grated coconut for an exotic aroma and delicate sweetness.
Tiramisù classico
Coffee-soaked ladyfingers and soft cream for a bold yet harmonious taste, perfect to share.
Cornetto alla nocciolata
Generous filling of hazelnut and cocoa cream for an indulgent, comforting breakfast.
Cheesecake ai frutti di bosco
Creamy layers and red-berry coulis for a balance of freshness, sweetness and acidity.
Croissant
An extra veil of sugar and cocoa for a contrast between light sweetness and toasted notes.
Trancetto al limone
Soft batter with lemon juice and citrus glaze for a fresh, fragrant bite.
Cookies cioccolato e nocciole
Crunchy biscuits with chocolate chips and toasted hazelnuts for a bold, buttery taste.
La Nocciolina
Our signature cake with hazelnut cream and glossy glaze with toasted notes.
Cornetto classico
Butter laminated dough with hints of vanilla and honey for a clean, fragrant taste.
Trancetto alle carote
Sweet carrots and ground almonds give a moist, spiced cake with a naturally bright colour.
Frolla crema di pistacchio
Two layers of shortcrust pastry enclose a velvety pistachio cream with lightly savoury notes.
Tortino pere e cioccolato
Soft heart of caramelised pears and dark chocolate for a rounded, enveloping dessert.
Frolla alla nocciolata
Cocoa and hazelnut filling makes this shortcrust intense, creamy and irresistible.
Trancetto alle nocciole
Soft batter rich in Piedmont hazelnuts with a crunchy topping for a full, enveloping taste.
Frolla al pistacchio
Crumbly shortcrust with silky pistachio cream for a balance between crunch and softness.
Caprese al cioccolato
Almonds and dark chocolate create a rich, soft batter naturally gluten-free.
Frolla alla marmellata
Golden shortcrust pastry and fruit jam create a sweet, fruity contrast.
Cantucci artigianali
Whole almonds and double baking for crunchy biscuits ideal for dipping in sweet wines.
Crumble alle mele
Cinnamon-scented apples under crunchy crumbs for a warm, comforting dessert.
Ricotta e pera
Two shortcrust discs enclose ricotta mousse and candied pears for a fresh, light taste.
Cookies al cioccolato
Bag of cookies with dark chocolate chips for a rich, buttery flavour.
Polentina e lampone
Fine corn flour, almonds and citrus give a soft cake with buttery, fragrant notes.
Cornetto al pistacchio
Butter puff pastry filled with pistachio cream for a creamy bite with toasted aroma.
Focaccia pomodorini e basilico
High-hydration dough with extra-virgin olive oil, cherry tomatoes and basil for a Mediterranean taste.
Flûtes
Hand-stretched breadsticks chosen for light, flavourful crunchiness.
Signature specialties
The "La Colombina" line: soft sponge cake, mascarpone chantilly from Ticino, macerated strawberries and ruby chocolate decorations.
Gourmet tarts: sablé base, light creams and fresh fruit or crunchy praline toppings.
Desserts by the spoon: single-origin coffee tiramisu, chocolate and salted caramel mousse, vanilla panna cotta.
Technique and artisanal care
We use sourdough for all large leavened goods, with daily refreshes and controlled-temperature maturation.
Every order is packed with sustainable packaging and can be personalised with cards or coordinated ribbons.
At a glance
Over 30 mignon and single-serve references rotating seasonally.
Cakes from 6 to 120 servings with full customisation.
Gift boxes and tasting boxes ready the same day.
Dessert and wine pairing advice with partner sommeliers.