The focaccia bread serves as the perfect canvas for a symphony of ingredients, including tantalizing cured meats like salami, prosciutto, and ham, delivering a satisfying combination of savoury flavours.
“We start making the marzipan in November and then start shaping individual pieces – which can take a couple of weeks of work.”
Once you try a real authentic Sicilian cartocci, you may never look at a regular doughnut the same way.
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
Zeppole is a traditional pastry widely recognized in Italy, parts of Europe, Canada and the U.S. It is closely associated with the spring and Easter seasons around the celebration St. Joseph’s Day.
Update: The bakery has fresh Zeppole every day now until after Easter.
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Copyright @Francesca Bakery Ltd. 2019
