And here I am with my brother Marco, finally managed to open our pastry shop after a thousand vicissitudes and after gaining some experience in the best places and obviously with the best Italian pastry chefs and cooks.

 

After finishing my school years at the professional pastry and bakery centre in Cividale del Friuli (UD), I started working during the summer season at the Hotel Airone**** in Caorle (VE) as head of the pastry department. The hotel chef, Orlando Scaggiante, president of the GDA, a vegetable carving group that organises both national and international events and competitions, wanted me to join his team as pastry chef when I started working in his kitchen for the first year. So, in the 2006 season, in addition to my regular work in the hotel, I prepared with the team to participate in the World Championships of Cuisine and Pastry in Luxembourg. The pastry programme included a series of mignon pastries, plate desserts and an artistic chocolate sculpture. In that competition I was awarded a bronze medal.

 

After the World Championships, I spent four years in the winter visiting the best pastry shops, ice cream parlours and bakeries in the area to improve my skills.

 

In 2007 I was part of the Italian national under-24 bakery team together with Simone Rodolfi, coached by world bakery champion Ezio Marinato. We didn't make the podium, but the experience was very important for comparing ourselves with other young people from other countries.

In 2008 I took part in the European Cooking and Pastry Championships in Klaghenfourt (Austria), presenting a chocolate sculpture and winning the bronze medal.

 

At the end of the summer season in 2008 I started to train hard, together with Fabrizio Zucchi in Brescia, at one of the most renowned schools in Italy for pastry and cooking to participate, for the Italian national team, in the World Bakery Championship in Lyon 2009, winning the bronze medal.

 

In 2009 I took part in a national competition in Padua presenting a dessert on a plate and winning a gold medal, a national competition in Treviso, again with a dessert on a plate and winning a gold medal and a European competition in Klaghenfourt (Austria) presenting a chocolate sculpture and winning a silver medal.

During the year I run pastry courses for professionals and housewives, being also a pastry teacher at the hotel-management school in Caorle (VE).

Although I have all this experience, every time I prepare a cake or a pastry, I always aim to improve and to impress the palate of those who eat it.

 

Bortolus Simone

We opened our pastry shop in 2012, we are a team of young people.

We focus on the quality of the artisanal product, starting with first-rate raw materials.

 

Wherever possible, we try to enhance the products of our territory to find special combinations such as our salted panettone.

We propose a modern and dynamic pastry shop, always evolving with new processing techniques.

 

Our strong point is our leavened products, strictly with natural yeast, from panettone to colomba, both sweet and savoury, brioches for breakfast, gubane and many other products.

 

We also have a cafeteria where you can stop for a coffee or a moment of relaxation.