This patisserie is situated on the banks of the Po, just off the busy Corso Casale near Piazza Borromini, where a market is held every day. The confectionery counter and bar area welcome customers under a brick vault, and to the rear is the impressive open-plan bakery where Elena Serra works. Elena has been passionate about the world of confectionery and chocolate ever since she was a little girl, and was brought up in the cult of the Falchero school of Turinese “micro-patisserie”. The dozens of miniature confections are among the establishment’s strengths. They include: bignoline, Chantilly cream buns, funghetti (chocolate mushrooms), chocolate glasses filled with seasonal creams, jellies and marron glacé. The surprise is finding savory versions of the fresh micro-patisserie: creations such as bignole with tuna and baby artichokes, tomato, olive pâté di olive and whatever else lights up Elena’s imagination. She also offers an array of pralines and cakes of which 20 or so (including lactose-free versions) are usually available on a rotation basis. The Torta Roberto is made of sponge, Chantilly cream, passion fruit and raspberries, while other cakes worth a mention are the Super Marta, the Mary Summer and the Nicoletta. All recipes are made with blast-chilled sugars and fats.