The Patisserie was born in 1995, from an idea of the Pigato family. Our twenty-five years of experience in the sector have allowed us to continuously improve through the delicate research of high quality raw materials and continuous studies to update processing techniques, allowing us to offer our customers genuine high quality products, prepared as they used to be, without preservatives or colorants.
In our artisan laboratory, we bake daily delicacies ranging from savoury pastries, for rich buffets, to fresh and baked desserts, leavened products for various occasions, biscuits, semifreddo, and ice cream made with only high quality fresh milk. We also give importance to the sweet awakening with creamy cappuccinos and fragrant brioches, which with the many varieties, can satisfy even the most demanding palates.
The capacities acquired in the past few years have led us to equip our laboratory for the production of artisan chocolate.
Through continuous refresher courses we have acquired the technical and processing knowledge of chocolate, from the origins of the cultivation of cocoa beans in the plantations, to harvesting, drying in the place of cultivation,
up to the manufacturing processes in the production companies where various types of chocolate of different quality and place of cultivation of the cocoa bean are made. Finally, production techniques and creativity have also been refined, allowing us to create refined subjects in pure, high quality chocolate.
In our family patisserie, since 1995, relives the family tradition of an ancient craft conceived as an art, a Laboratory of knowledge and taste where the production of fresh pastries starts from top quality raw materials: only fresh milk and butter, flour and eggs selected from farms in our territory.
Together with the nutritional values, we also put in our products the values and passion of our family and the talent of expert pastry chefs that is renewed every day, based on simple and rigorous processing principles.
The continuous studies of updating and production techniques in the sector, have allowed us to offer our customers genuine high quality products, all prepared by hand and of course as it was done in the past, without colorants or preservatives.
Because genuineness comes first.
In our laboratory, every day we put our knowledge and our passion, even in the production of cakes for all occasions. From classic traditional bakery cakes to modern cakes, rich in flavour and with innovative shapes, produced with the techniques of modern pastry making. We have also dabbled in the production of sweet cake design, cakes made with sugar paste and almond paste, creating completely innovative shapes and decorations.
The cake represents a fragment of life, a piece of history linked to a particular event, a special occasion, such as a birthday or wedding, or a ceremony in general. But it can also be a symbol of a family tradition, of a domestic “ritual”, and therefore intimate, like the Sunday one, when the family has more time to be together.
Joyful and beautiful to look at, the cakes exist of all tastes, such as to satisfy even the most demanding palates. Their classic round shape has several explanations, but the most reliable one is the one that links them to their religious origin: the oldest cakes, in fact, were an integral part of the cult of nature and the cyclicality of the reproductive periods, which explains the circular shape, such as continuous motion and completeness.
Because tradition and genuineness are the basis of our passion.
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