Fabio Battaglia, manager at Francesca Bakery in Scarborough introduces this year’s 12 days of cannoli promotion and fundraiser.
“We start making the marzipan in November and then start shaping individual pieces – which can take a couple of weeks of work.”
We’ve been serving this Thanksgiving Dinner package for years now, and it grows in popularity every year.
Maria and staff work the cafe and hot table service Monday to Friday. It’s a lot of hard work, but once in awhile they take time out to have a good laugh!
Once you try a real authentic Sicilian cartocci, you may never look at a regular doughnut the same way.
Try our new and exciting line-up of gelato flavours this season, including this amazing hazelnut gelato.
A traditional French pastry using a vanilla custard base that is steeped with a liqueur for a couple of days, then baked.
Arancini have been around since 10th century Sicily. Arancini is one of those Italian foods that aren’t necessarily seen in the home too much, simply because of the work involved in making them. That’s where we come in.
Gelato for 2019 – we have some exciting new flavours adding to our gelato counter. Francesco collaborated with master gelato maker Angelo Grasso from Milan
We’re 25 years old this year, but there is a lot of history at the intersection of McCowan and 401.
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Copyright @Francesca Bakery Ltd. 2019
