Davide started his artisan pastry business at the age of 22. Determination and passion for quality food drove him to constantly research and innovate.

Working with mother yeast began early. With the use of soft Piedmontese candied fruit, cream butter and selected ingredients, as well as chocolate of his own production, he has been creating appreciated and quality leavened products for 30 years.

Alongside the production of sweet and savoury mignon pastries and biscuits using old recipes and local raw materials, Davide also cultivates a particular passion for chocolate and for some years now has created a line of chocolate from bean to bar, using rare varieties of bean and chocolate bars.

using rare qualities of cocoa beans.

Many of his products in the Rare Chocolate line have won important awards in recent years, also at world level.