14/06/2025: Good, beautiful pastries and good value for money.
Staff normal in terms of kindness towards the customer. Place to renovate and without air conditioning because it is not turned on yet, which with 30 degrees outside.
26/05/2025: When I discovered that the Best Pastry Chef of Italy APEI 2025 was in Prato and that he is none other than the famous Master Craftsman Luca Mannori, World Pastry Champion in 1997 with the Torta Setteveli, my desire to try his creations was such that as soon as I could I ran to have breakfast in this Pastry Shop with my partner.
As soon as you enter you are greeted by the beautiful window dedicated to Pâtisserie, with Cakes, Single Portions and Mignon on display, one more inviting than the other, and then you arrive at the counter with Viennoseries and Sandwiches, a riot of aromas with freshly baked products.
Luckily we manage to find a table, among the crowd of Sunday customers, and we order some desserts from both windows; for me Vanilla Flan, so inviting with all those Bourbon berry seeds, Cremino and Prato Peach, while my partner had Pain Suisse and Tropical Fiocco, one of the Special Editions available over the weekend.
As soon as my taste buds landed on the Flan, all my certainties about the various pastry shops I have praised over the years were shattered and after every bite and every new tasting the awareness that I was in front of something unique increased; each leavened product has a range of aromas that develop and pervade you like a perfume, as in the Tropical Fiocco where there is a "Head Note" given by the Puff Pastry, followed by the "Heart Note" of the Chantilly and then conclude with the Tropical Compote, which leaves a light acidic "Tail" note on the palate.
The Cappuccinos taken to accompany everything were also excellent, so creamy and with a foam so persistent that it left traces on the walls of the now empty cup.
We then continued by ordering two Mignon Sandwiches, with Salmon and with Shrimp and Spinach, and these too, although simple, amazed us with the careful study of the ingredients; a light acidic seasoning enhances the Salmon to the fullest while a combination never tried before, that of Shrimp and Spinach, is so perfect that I wondered why I had never tasted it before.
Every preparation of this Pastry Shop is like a musical score; each of the ingredients has, like the notes on the staff, its own times and spaces that create harmony.
We left the place happy and satisfied, as well as surprised by the total cost of everything, considering that we also took a bar of chocolate and assorted cream puffs to take away; in Florence, in any pastry shop, we would have spent almost double for this type of product, so I would say an excellent quality-quantity/price ratio.
My only regret, as I climbed onto the scooter, was not having tasted the Bomboloni alla Crema, which would have come out shortly, so my partner decided to wait together until they were ready and after about 15 minutes I went back in to get two; they were already gorgeous to look at, like clouds in my hands to touch and after taking a bite I turned to my partner and said "I feel like when I kissed you for the first time", it was worth the wait for the best hot bombolone I have ever eaten.
Trying the Pasticceria del Maestro Mannori is a gastronomic experience to have at least once in your life; with the awareness that, after having tasted such excellence, all the other pastry shops will seem more mediocre.
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