A (very early) morning at Pasticceria Buonamici

The day starts at 3.30am for the first roster of pastry chefs at Pasticceria Buonamici, one of Florence’s best loved artisanal bakeries. The first job is to turn on the oven and bake brioche, which has been proving overnight. The next shift come in at 4am and 4.30, and then the team take it in turns to deliver the morning’s pastries to bars and cafés across Florence: cremini, or custard-filled cornetti pastries; deep-fried frittelle sprinkled with sugar; and larger bombolone doughnuts. Meanwhile, it’s time to knead the shortcrust and get on with preparing the day’s cakes and biscotti, all before the bakery opens its doors to the public at 7am.

Leggi qui l’articolo completo: www.theflorentine.net/2021/04/16/a-very-early-morning-at-pasticceria-buonamici/