It was 1872 when Luigi Perbellini opened his bakery store in Isola della Scala, without imagining that that adventure would turn into a renowned pastry shop known for its quality and unique products.
For years we have been selecting the best raw materials on the market to guarantee the best product for our consumers, without compromise. We still like to buy products that are not industrially processed, avoiding any kind of semi-processed products, to better control the supply chain and the ingredients that make up our recipes, as was once done. We source fresh eggs in shell, which guarantee better properties and taste, and shelled almonds, which are carefully hand-selected by our staff.
In addition to this, our quality is the result of another ingredient: time. Each product follows the same processing methods as in the past, starting with the puff pastry, which is left to rest for at least 24 hours in the stove to ensure maximum fragrance, to the Baked goods winter and Easter pastries, whose dough rests for more than 48 hours.