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Founded in 1980

 it is still today a family-run artisan reality, faithful to its roots, but with an eye to the future.
Founded in 1980
Cardenà pastry shop

"Water and flour ... yeast is a natural consequence of chemical reactions linked to the environment and heat.

We like to think that that warmth also brings with it a little bit of our love and passion for this job. The passage of the yeast is not a trivial thing, far from it, it carries with it a profound meaning connected to history and tradition: the tradition of Cardenà pastry.

Only with very careful care in the long and controlled leavening process, combined with a selection of ingredients and products of the highest quality, especially local ones, we "churn out" a product of excellence, with multiple fragrances and a delicious "softness" of the our dough, a particular characteristic sought after and obtained from our passion for pastry.

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