Let's meet Max, our pastry chef and cake designer

Specialized in event cakes for over 8 years, dedicating the utmost attention to detail and to the needs of customers.
The pastry shop is located just a stone's throw from the historic center of the large Romagna town so dear to Tonino Guerra and other well-known local poets; Santarcangelo di Romagna.

With us you can find everything from Sacher cake to custard, from sponge cake to semifreddo with squacquerone cheese and caramelized figs, all handmade without using ready-made mixes or additives.

By revisiting ancient recipes, rebalancing the sugar quantities, and with modern combinations, Max creates every day everything from birthday cakes to cakes for ceremonies, up to monumental wedding cakes.

For the holidays, we delight our customers with panettone, colomba, pastiera, and zeppole.

Everything comes from the hands of Antonio Massimiliano Di Cosmo, a dynamic Apulian who studied at the Hotel School of Bari, from which he graduated as a chef. His training experiences took him to Switzerland, in Lausanne, and then to other restaurants and hotels in Trentino - Alto Adige and Piedmont, in Sauze d'Oulx. Afterwards, the Adriatic Riviera of Romagna, where he continued to work in the kitchen. Meanwhile, his passion for pastry grew, and so eight years ago, together with his wife Krisztina Torok, he opened this cozy pastry shop, with a loving atmosphere both in the furnishings and in the character of the owners. Then came some pastry courses and a constant daily commitment. Then the achievement of a silver medal awarded by Shaki Cake International, in Milan, for a modern wedding cake. Not to mention the pastry chef's participation in the Guinness World Records for the largest sculpted cake in the world.