Just beyond the gates of Siena, in the Tuscan countryside of Sovicille, a small bakery began with a simple longing: to taste again the sweets its founders remembered from childhood.

What they could no longer find, they decided to make themselves.

The story of Sienese confectionery reaches back to the Middle Ages, when almonds, honey and spices arrived through the city’s flourishing trade routes. Over centuries, these ingredients became part of the local culinary identity, giving rise to recipes that remain remarkably unchanged today.

Among them is the ricciarello, first recorded in Siena in the fourteenth century. Its recipe is beautifully restrained, built around almonds, egg white, sugar and honey. Little has needed to change. Some flavours simply belong to a place and time.

That same respect for tradition runs through the bakery today. Each piece is shaped by hand, preserving the small irregularities that make something feel truly made rather than manufactured. With recipes this simple, there is nowhere for anything unnecessary to hide. What matters is the quality of the ingredients, the balance of flavours and the hands that bring them together.

It is a quiet kind of craftsmanship, rooted in Tuscany and passed from one generation to the next.

The result is made for slow moments: coffee after lunch, a lingering conversation, perhaps one more sweet before anyone thinks about leaving the table.

Because some traditions are worth keeping exactly as they are.