Simone Vercellina

Simone Vercellina

After studying at bakery school in Turin, Simone worked for a year to pick up experience at a confectionery company in the Canavese district. In 2015 he decided to open this patisserie in Villardora, a small village in the Susa Valley. He began by teaching himself to make the fresh, delicate miniature cream puffs which he now turns out with consummate ease. He is flanked in the bakery by his brother Emanuele, and together they produce cakes, dry pastries and classic canapés. Some recipes contain local ingredients, and the two brothers are in constant pursuit of products that are innovative but rooted in tradition. The father in their cap is persi pien, their take on the old Piedmontese classic, peaches filled with chocolate and amaretti. A new entry this year is Carpe Diem, a clock-shaped tarte tatin, millefeuille with caramelized apples, cinnamon bavarois and chocolate frosting. In the autumn and winter, they make delicious pralines and chocolate cakes, while in the summer they serve artisan ice-cream, water-based for the lactose-intolerant.