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Biscuits

Bauli Croissants

Bauli Croissants

Natural Leavening is the secret of every Bauli product. It is a process that requires no chemical additives and no preservatives, yet guarantees a suprisingly long life to the product, and a lightness and fragrance beyond comparison.

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bristot biscuits

Bristot Biscuits

San Gimignano is a small medieval town in the province of Siena, Tuscany in Italy. It is mainly famous for its towers, white wine and an amazing baker called Bristot and their Pasticcini Buoni!

We have Floreneces' very own pasticcini veramente buoni for you to enjoy!!!!!

 

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Doria Biscuits

Doria Biscuits

Doria offers a complete range of tasty biscuits to satisfy all tastes and perfect for any time of day. For a light and healthy breakfast or for a quick snack, Doria offers all healthy and natural ingredients free from additives, artificial colorings, GMO’s and hydrogenated fats.

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Forno Bonomi Biscuits

Forno Bonomi Biscuits

The Bonomi brand includes Sfoligatine sugared and glazed, Savoiardi, Savoiardi Duo and Amaretti. Amaretti (macaroons) biscuits are made from ground almonds, egg whites and sugar. They have a distinctive flavour, which comes from the addition of bitter almonds.

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I Dolci di Montagna Biscuits

I Dolci di Montagna Biscuits

This range includes a variety of Italian biscuits. From Sfogliatine sugared and glazed, Savoiardi (Sponge Finger biscuits) and Amorelli. Savoiardi, as their name suggests, come from the Savoy region of Piedmont. They have a soft texture, are excellent dunked into tea or coffee and are traditionally served with zabaglione. Best of all, they are used as a base for tiramisu, the wickedly rich Italian coffee and mascarpone dessert.

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Pavone Profiterole Cases

Pavone Profiterole Cases

Pavone Bigne are made from traditional wholesome ingredients of egg and wheat flour. They are so versatile and convenient, these ready to use profiteroles just need filling. Use them for a savoury snack or a sweet treat like cream puffs. Great to decorate cakes and ideal for any occasion.

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