Full-cycle confectionery and bakery production with two modern workshops. The operation goes through their own network of 7 cafés and have well-established supply chains to restaurants and cafés both within the city and beyond.

• 24,000 guests in our loyalty system
• 15,000 purchases per month
• Fully staffed team of 65 employees
• Own website, mobile app, and active social media presence
• In-house fleet and delivery service

Full-Cycle Confectionery Workshop

Total area: 122 m² (owned property)

Location: Ground floor of an administrative building with no adjoining residential units.
Features two separate entrances and additional dedicated space for freezers and refrigeration chambers (not included in the total area).

Workshop layout includes

• Confectionery production department
• Decoration department
• Warehouse
• Delivery zone
• Flour storage
• Washing room
• Technical rooms
• Locker room
• Bathroom

Full-Cycle Bakery

Total area: 90 m² (leased premises)

Location: Second floor, directly above the pastry shop

Workshop layout includes

• Main production area
• Cold room for croissant rolling
• Locker room
• Warehouse
• Flour storage
• Bathroom
• Delivery zone

Equipment

• Tagliavini hearth and rotary ovens
• Dough mixers
• Dough divider
• Shock freezing cabinet
• Dough rolling machine
• 60L fermenter

Cafés (Own Points of Sale)

The network currently includes 6 operating pastry cafés and 1 additional café in the final launch stage (furniture and equipment installation underway).

All locations are fully equipped with:

• Italian portafilter (horn) coffee machines
• Bars for both cold and hot beverages
• Refrigeration and freezer storage systems (cabinets and chambers)
• Refrigerated display cases (temperature range: 0°C to +7°C)