This year, once again we attended the APEI technical seminar, organized by the Association of Ambassadors of Italian Pastry Excellence in Brescia. The event, as always, represents an important opportunity for discussion on the new challenges of pastry-making and a chance to announce exciting new projects.
During the seminar, we impressed the committee of master pastry chefs by presenting our Pistachio Croissant “La Lune” – made with 19.5 % of butter and natural yeast, finished with green sprinkles and filled with delicious pistachio cream. We are very proud that this recipe received the prestigious “APEI Approved Product” label.
We are very proud that this recipe received the prestigious “APEI Approved Product” label.
The best professionals and experts in the Italian pastry and dessert world evaluated and appreciated the technical and organoleptic characteristics of our product, granting its high quality and excellence.
With the La Lune line we reinterpreted the straight croissant with Italian pastry craftsmanship, combining the fragrant butter layers with a delicate flavor and winning over the taste of industry experts.
This important recognition is a confirmation of our commitment to increase the artisanal production philosophy, successfully adapted to an industrial scale.
We are excited to continue our collaboration with APEI, strengthening our position among Italian pastry excellence.
