Francesco Faccendi, born in 1973, is today one of the best Italian pastry chefs specialized in the processing of chocolate and large leavened products. Becoming an APEI Ambassador means becoming part of a community of pastry chefs of excellence and contributing to the development and enhancement of the Italian pastry art.
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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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