Behind the counter works an all-female team of seven professionals who share the same philosophy: fast service, availability, and a smile always ready to welcome customers.
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In the morning for a quick coffee. In the afternoon for a gelato. In the evening for a pizza. Always with that sense of familiarity that isn’t built through marketing alone, but over time.
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Alongside the great classics of Florentine tradition, such as Torta della Nonna and Fedora, the pastry shop has gradually introduced more contemporary products, following international trends in the sector. Leavened goods like Pain Suisse and other modern creations are now an integral part of the offering, demonstrating the ability to evolve without losing identity.
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The choice of raw materials is therefore crucial: everything is prepared using high-quality butter, selected for its workability during lamination, cold-working for shortcrust pastry, and controlled blast chilling to preserve shape and structure. Margarine and cheaper blends are avoided.
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Breakfast boasts a wide choice of sweet and savoury, pastries of all kinds, dry pastries, sliced cakes. While the savoury is freshly prepared by Massimiliano, with flatbreads stuffed with the best cured meats and cheeses of the area
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These are the owners of the bar and restaurant businesses Bradi Toscani, Caffè Centrale, Il RitroVino, La Torretta, Pasticceria Centro Storico and Torotosco, six businesses in the same sector, but with different offers and styles, all based on excellence.
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Croissants, rice puddings, flatbreads, celebration cakes, and colorful mini pastries share space in the same display case, offering a range that suits every taste yet remains consistently rooted in one principle: artisanal quality. The classics of Florentine pastry—Torta della Nonna, Fedora, and others—stand alongside modern creations like Bavarians and cheesecakes. And of course, bread remains a cornerstone, available in various types and doughs, along with pizza, focaccia, and stuffed sandwiches.
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