Let me introduce myself: I am Enrico, a young pastry chef, and I have always had a clear vision for my pastry shop: what we are is what we eat, and raw ingredients are my most important value. In recent years, I have given a truly significant and complete new direction to my pastry business. Specifically, two initiatives have allowed me to renew my recipes and add real value in terms of sustainability, care, and enhancement of the local territory.
I have always valued the choice of high-quality, preferably local products, creating recipes with ingredients that really make a difference.
The first: thanks to the collaboration with my trusted miller, I created the “zero-kilometer flour” project. The project involved using flour obtained only from so-called ancient grains, cultivated without human intervention from sowing to harvest. Month after month, I followed the different stages of growth: from sowing to harvesting to stone milling. Thanks to this innovation, I also started selling bread on Sundays in my shop, made with sourdough starter and einkorn flour—not in large quantities, but from the feedback I received from customers, I clearly understood that I was on the right path.
In fact, beyond promoting short supply chains and collaboration with suppliers, I managed to give a meaningful and innovative imprint to my pastry shop by fully embracing native flours produced with sustainable methods that enhance the land of origin. The second: the “breakfast cookie,” a product I have always offered in my pastry shop, but in the last two years I have managed to innovate and completely revolutionize it. Here too, the focus has been on using local products and enhancing the territory.
The “breakfast cookie” is now made only with ingredients from Veneto: flour from our own production, free-range eggs, raw beet sugar (produced in Verona), and butter from the Grappa mountain pastures. A 100% local cookie. My commitment and choices to support local suppliers also extend to other raw materials I use, such as honey from local beekeepers purchased according to the season; exclusively free-range chicken eggs; and seasonal fruit for jams and preparations, also sourced from local farmers.
