Tatì was born in 2015 from the idea of an Italian pastry chef, chocolatier and cake designer. 

 

Today, I keep on creating various lines of bakery products such as white-sugar free, gluten free, lactose free, and vegan using  a range of completely natural products made from real ingredients free from chemicals and guilts. 

 

All started in Rome, after a PHD in Marketing and New Media in 2008, I  decided  to risk it all on my first love: Baking  

Then… the journey begins. 

I graduated in French  pastry and confectionary in Rome, then moved to NYC with Elisa Strauss mastering in cake design; to the UK with Alan Dunn creating super realistic sugar flowers (seeing is believing) and  Carlos Lischetti for figure modelling.  

But it’s in Barcelona, with Oriol Balaguer where I fell in love with CHOCOLATE and learned the infinity ways to work it.  

While in Paris I developed my professional skills and knowledge in natural bakery and chocolate with MOF Ludovic Richard and the great Christoph Morel (my personal GOD of Chocolate). 

 

Above all else, the most valuable lesson I got was from my mentor Iginio Massari : 

“Learning  and creating never stops in confectionary! Such as in life, that never stops teaching…” 

 

What about me…  

Growing up in a kitchen surrounded by grandmother and mum would probably foster a love for cooking in any kind but being raised in an Italian family where a cookie is the cure for all of life’s problem inspired a love for bakery. 

I have been brought up by the solid 80’s sweet confort food environment, which naturally included lots of preservatives, palm oil,  white flour but also sugar, sugar, sugar...  

I have never given it second thought as WHY I should succumb to ‘healthy” food trends when traditional food was so tasty and satisfying ? 

It wasn’t until I become a mother then I had realized that I need to find healthier alternative to the sweet and tasty bakery I love so much for my son (I love him so much more!).   

I slowly started cutting out refined sugar, preservatives and white flour (did I mentioned I’ve got diagnosed diabetes during

 my pregnancy ?) from my existing recipes and experimenting with new organic and natural ingredients in order to propose a line of every day products… 

This new form of baking offers me creativity and challenges. But I enjoyed every minutes.  From an early age I was introduced to the joy of creating with food. 

Now I want to share it with mindful eaters…