A new breakfast experience awaits customers at Iginio Massari Alta Pasticceria pastry shops: fifteen new and original interpretations of croissants and brioches join the iconic Italian cornetto, Venetian cream croissant, puff pastry, and other classics that have always represented the Massari family’s excellence in pastry making. “The revamped viennoiserie is an invitation to rediscover the pleasure of one of the most important meals of the day with creations that combine research, technique, and creativity,” explains Maestro Iginio Massari. “Breakfast is the first act of pleasure. We have created a range that reflects our idea of everyday excellence: apparent simplicity, great technique, and a balance between tradition and innovation. We have paid particular attention to the leavening and texture of the dough.”
The new products include, among other creations, the two-tone Pain au Chocolat, the red Fagottino with fresh raspberries and mascarpone, the two-tone Croissant, the Parisienne with cream, the Pain Suisse, the Gianduia ring, the strawberry and coffee fruit baskets, and the pistachio and raspberry Brioche.
Innovation stems from respect for tradition, as in the case of the Italian cornetto, which the Massari family has spent years perfecting, working on the layering, balance, and above all the leavening to enhance its fragrance, lightness, and unmistakable taste.
Alongside the new viennoiserie, the pastry shops offer an exceptional Tarte Tatin made with two different types of apples for ideal acidity, flavor, and texture. Together with the Tarte Tatin, the Perfetta, Caprese, and Bresciana cakes are baked every forty-five minutes directly in the pastry shop to allow guests to enjoy them at their best.
The new viennoiserie, Tarte Tatin, and other new products are available at Iginio Massari Alta Pasticceria pastry shops in Brescia, Milan, Turin, Verona, Florence, and Rome.
