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The time it takes. The care we put in
The most ancient natural yeasts, the finest raw ingredients from Italy and the Mediterranean, crafted with artisanal care. Each pastry is born from respect for time, tradition, and love for the craft.
Ingredient Selection, the Foundation of Goodness
Since our founding, we’ve dedicated our passion to sourcing the finest raw ingredients. Every element that enters our workshop is carefully chosen: from flour to egg yolks, from butter to candied oranges, each ingredient tells a story of territory, quality, and respect for tradition.
Because we believe that the perfection of a pastry begins long before the mixing: it starts with its origin.
Our Tribute to Tradition and Artistic Creation
For us, each collection is a tribute to seasonality, tradition, and creativity. From the beginning, we chose to reinterpret classic pastries with respect and originality, letting the most authentic ingredients tell their story.
Every leavening, every glazing, every detail is the result of research, passion, and dedication. Today, this attention translates into a unique experience: every bite is a memory, a journey, a moment to cherish.
Mother Yeast: the Heart of our Story
Water and flour. Two simple elements that together create something extraordinary.
Our mother yeast comes from a natural reaction, yes, but also from a daily gesture made of care, attention, and respect for time.
It’s 40 years old and it’s not just an ingredient: it’s a living witness to our history, to the dedication of those who came before us and those who nurture it daily with the same love.
The warmth that makes it grow carries much more than a chemical reaction: it carries the passion we put into every dough, the memory of the hands that work it, the continuity of a tradition that never stops telling its story.
Every time we use it, we’re not just making bread or pastries: we’re delivering a piece of our heart, a living trace of our identity.
Welcome to Pasticceria Artigianale Cardenà, where every leavening is an act of love.
