pastry making workshop

Pasticceria Dal Santo was founded in 1992 in the province of Treviso as an artisanal traditional pastry workshop. It was established by the current owner Alessandro Dal Santo, a pastry chef since 1979, who, with passion and a careful search for modern flavors combined with traditional ones, along with the help of his collaborators, always creates customized products that blend quality and...

...Pasticceria Zanetti was founded by Grandpa Luigi in Calliano, and we only moved to Asti in 1989, following in his footsteps. When you visit our artisan workshop, our staff will always greet you with a smile, making dessert time a unique and unforgettable experience! We will pamper you with our delicious ideas suitable for all seasons, in a fresh and elegant environment. Our main strength is "The...

The company produces semi-finished baked goods for pastry: sponge cake (Plaque Génoise), rolled sponge cake or rollé (Plaque Bavaroise), cream puffs, and more. We sell these products both to the confectionery industry (pastry shops and ice cream parlors) and to distributors who supply individual retail outlets (i.e., pastry and ice cream laboratories). If we had to summarize the main characteristic of our products, we would say it lies in the good quality-price ratio: that is, high quality at reasonable prices. You can learn more about our products by visiting our website.

... John's Kagehus excel at - homemade ice cream is also one of our core competencies. John was one of the first in Denmark to be trained as an ice cream master. This means that throughout the summer, you have the opportunity to buy homemade ice cream in both cups and cones. Perfect for a warm summer day! Since baking and being a pastry chef is not just a job for us, but rather a passion, we often...

... who work hard to offer our customers the best products fresh out of the oven. In our workshop, we produce a wide variety of bakery items, pastries, baked goods, puff pastry, cakes, and of course, our famous empanadas. We pay close attention to the selection of raw materials we use in the production of our products to provide our customers with fresh, top-quality items. Our history, the quality of...

...Completely handcrafted and made with genuine, high-quality ingredients, the semi-finished products come in various shapes, sizes, and weights, including rolled, ampoule-shaped, open, or closed. The fillings for sweet and savory items evoke the flavors and aromas of Naples, such as ricotta, chocolate, pastry creams, jams, and sour cherries for sweets, alongside the strong and bold flavors of savory items...

... pastry chefs and chocolatiers. We pay special attention to the quality of the ingredients we select ourselves. Our team of chocolatiers handles the entire transformation of cocoa beans into chocolate couverture, with various origins. At LIMOUZI SAVEURS, we value local products and offer a wide range of items such as syrups, dry biscuits, caramelized and chocolate-coated nuts, nougats, caramels...

Guéry, a sheet metal and boiler-making company founded in 1864 in La Tourlandry (located between Angers and Cholet in the Mauges region), has a workshop of 10,000 m² and over 60 employees who have been applying their expertise for generations. We work on the design, manufacturing, and distribution of various products in three areas: - WELDING: Light and heavy piping (boiler-making) for bulk...

We are a bakery located in Marbella, specializing in pastry production. We sell our fresh products locally and frozen products throughout Spain. The ingredients we use are of excellent quality, resulting in an exquisite flavor. The taste of our sweets is unmistakable... you have to try them.

Production and distribution of high-quality typical Sicilian products: you can find arancini, cannoli, cheeses, flour and pasta made from ancient grains, preserves, olives and extra virgin olive oil, jams and marmalades, honey, almonds, pistachios, Modica chocolate, wines, bitters, liqueurs, and many other specialties.

... to the vision of Aldo Scaglia, a young pastry chef from Piedmont who moved to Piacenza. In the daily baked goods prepared according to the traditions of high pastry, great passion and creativity are infused, along with continuous attention to the ingredients. The finest cocoa beans from Venezuela, Bolivia, and the island of Sao Thome are selected to be processed and paired with almonds or hazelnuts, creating a chocolate that has become a sweet habit for all Piacentini.

Workshop for systems and machines Complete supplies for fresh pasta shops and laboratories...