In the mid-1950s, there were still small fields and the Città Studi district was being populated with new buildings, intended to accommodate employees, professionals, and small business owners. These were people who, during the boom years, had specific traditions and tastes. The pastry shop immediately stood out for the skill of Ruggero, the pastry chef, and the goodness and genuineness of the products.
Today, it’s the same as it was then. “Our work was linked to the family,” explains Valentina, wife of Renzo Berti, who has been behind the counter for 30 years, “and the desire to celebrate occasions together such as birthdays and special holidays.” And today?
“It’s still the same, except the portions are smaller because of the focus on staying in shape and having smaller families, which allows us to reduce the quantities. But quality is non-negotiable.” “Today,” says Renzo Berti, the third generation in the bakery creating delights, “we have added other specialties, such as the Sacher, the pear and chocolate cake, mousses, and cheesecake.
But the cakes from the ‘early days’ are still very popular.” Our flagship product remains the leavened dough, just like seventy years ago.” The clientele also evolves: while initially there were traditional families, today there are couples, grandparents with grandchildren, blended families, and the requests are updated: “Once, cakes for special occasions were basically of three types.
Today, there is more variety, and, above all, they must be colorful.” *If you want to stay up to date on the news from Milan and Lombardy, sign up for the free Corriere Milano newsletter. It arrives in your inbox every day at 7 in the morning.
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February 2, 2024
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