Taiyaki with Sfogliatella Filling
Taiyaki meets sfogliatella — two of the most iconic pastries from two of the world's greatest culinary traditions, finally in the same bite.
Shokupan Rolls with Peach Orange Compote & Amazake Ricotta Glaze
Pillowy Japanese milk bread wrapped around a peach and orange compote — served warm with an amazake ricotta glaze and toasted pistachios. Unlike anything you have ever had for breakfast.
Strawberry & White Pepper Crisp with Hazelnut Crumble
Strawberries macerated with white pepper and white miso, topped with a golden hazelnut crumble — served warm with a cold scoop of vanilla gelato. Summer at its simplest.
Browse Recipes
Explore more Italian pastries through a new lens.
Almond Ricotta Torta with White Miso, Dark Chocolate & Baked Pears (GF)
A naturally gluten-free almond and ricotta torta with dark chocolate chunks and Bosc pears baked right in — finished with almond slivers and powdered sugar. The kind of thing you find behind the glass in an Italian pasticceria and immediately need to know the name of.