01
The lab finishes before the day does
Production closes in the morning, the display has to hold until evening. Whatever is missing at six does not get made again: it comes off the shelf and leaves a gap, and the gap shows from outside.
Per Pastry shops and gelaterias
The display gets longer, the lab stays yours.
Ready cakes next to your own, single desserts that come out of the freezer and go straight on display. You widen the offer without buying more raw material and without one more person at the counter.
Distribution · LE · BR · TA
↓ Next: the three knots of the display
The agent's point of view
A pastry shop does not buy desserts because it cannot make them. It buys what turns into a separate job in the lab: the cake you only need on a Saturday night, the flavour somebody asks for twice a month, the single piece for a table that does not justify a whole tray. Anyone making their own gelato already knows how it works: you produce the core and you buy what goes around it. We do the shopping by looking at the display at six in the afternoon, when the lab has already finished.
The three knots we see when we walk into a pastry shop
What empties your display.
02
Widening the offer means buying twice
A new flavour asks for raw material, cold room space and hours of work, and you find out the return a month later. The lines that sell little weigh as much as the ones that sell.
03
The peaks all arrive together
Communions in May, holidays in December. In the full weeks you need more cakes than the oven can make, and an extra pair of hands in May is not there to be found.
The four lines we lengthen the display with
What we give you.
Display desserts · pastry
Pear, mango and broad bean: three desserts that copy nature, on display without going through the lab.
La Pera and Il Mango are mousses with a purée heart on an almond biscuit base, La Fava is dark chocolate on a cocoa brownie. They are served at +4 degrees straight from the fridge. They arrive finished: nothing enters the lab, and on display they do the work of a signature piece.
Whole cakes · frozen
Nine whole cakes, ready to display and to slice.
Apple, strawberry, yoghurt, cocoa, the two tarts, the Basque, the chocolate salami and the profiterole. They sit at -18 degrees and go up into the display on the day you need them, next to your own. In communion weeks they cover the peak without you having to hire.
The single piece · single portions, jars, spumoni
The dessert you count one by one, from freezer to plate.
Four frozen single portions and four glass jars, from the chocolate fondant to the panna cotta, from the blueberry cheesecake to the tiramisù. No cake to slice and no leftover base sitting there. Alongside them sit the ten 120 gram Salento spumoni, which live in the freezer of the gelato you make yourself.
Pasticciotti leccesi · frozen
The off-recipe flavours, without opening a second job in the lab.
Six pasticciotti leccesi. The three classics, custard, custard and sour cherry, custard and chocolate, also come in the large size; chocolate, pistachio and tiramisù only in the small one. If you already make pasticciotti, these cover the requests that do not justify a separate tray in the lab.
When it makes sense to work together
Four moments of your display.
The afternoon · 16:00-19:30
Muffins, cookies, dots, pancakes and macarons hold the counter once production has closed. They come out of the freezer a few at a time, and whoever walks in at six finds the display as it was in the morning.
Communions and confirmations · May and June
The weeks when you need more cakes than the oven can hold. Whole cakes cover the peak without hiring, and whoever orders the communion cake comes back for the afternoon.
Summer · the gelateria widening its desserts
Ten Salento spumoni in 120 gram single portions. They live in the freezer next to the gelato you make yourself and do not ask for another refrigerated display.
Holidays · 8 to 31 December
Three weeks when the display has to be rebuilt every day. The freezer becomes the second cold room: you reload it in the morning and the lab works only on what carries your signature.
12 months · the agent's view
How the year turns in pastry shops and gelaterias.
jan
Mid
feb
Mid
mar
Mid
apr
High
may
High
jun
High
jul
High
aug
Peak
sep
High
oct
Mid
nov
High
dec
Peak
- jan Mid
- feb Mid
- mar Mid
- apr High
- may High
- jun High
- jul High
- aug Peak
- sep High
- oct Mid
- nov High
- dec Peak
- 1 Apr - 30 Jun · Communions, confirmations and weddings
- 10-20 August · Ferragosto and tourism
- 8-31 December · Holidays, display rebuilt every day
Other types of venue.
For pastry shops and gelaterias
