15/01/2025: For years this pastry shop has boasted awards left and right... for goodness sake I respect it and I respect their "staying behind the counter" working all day. However, this is not always sufficient to justify, seek and obtain very high quality in the product and service.
On Sundays, even late in the morning, the Maritozzi with cream, which would also be decent, but the type of leavening does not make the Maritozzo dough very soft and spongy (just a distant relative of those tried in Naples, Rome and elsewhere, and I am one who he traveled far and wide). The fact is that you are often forced to book them, you can no longer find them and they always have them "counted", a complaint also found by people I know.
One day I say to myself "I want to test them" for a coffee after work... so I go, I go in and ask for a simple coffee, I find myself served at the counter with an electric pod machine, the same one I can have at home, a small paper cup, wooden scoop...for me coffee IS A RITUAL!! And the pastry shop that passes itself off as high quality production, like them, if you offer the public "breakfasts with coffee at the counter or at the table", YOU EQUIP YOURSELF WITH A SUITABLE MACHINE, the one with which you drink coffee is at the limits of sufficiency ( p.s. they often reply that it is for bio-compostable use).
Same result, I'M NOT IN IT! Coffee in Italy is either served properly, especially when it is cold, or no one forces you to offer it.
A tip: hot cup and a better espresso machine! Customers will appreciate it with taste.
For everything else, sufficient pastries, some decent-good pastries but nothing more.
Furthermore, it is often difficult to find products in the late morning because everything runs out.
Maybe I'm not used to it but the pastry shops in the places I know are often open until late in the evening with pastry counters and fridges always well stocked and even full.
I'm not saying throw things away, because that's not good, but a little more production wouldn't hurt.
It's not enough to win prizes on a show, for pastry production with a long tradition and excellent quality, much more is really needed.
I didn't like it at all, I limit myself to compliments on some cakes and pastries, on the other hand I've tried it and tried it several times, but it has never satisfied me one hundred percent.
I wish them to reflect on consumer considerations and try to grow and improve.
The conditions would also be there.
Good work.
14/01/2025: Top pastries and breakfast pastries... I would like to point out the cream Venetian...
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