Featured Vendors
2021 Featured Vendors
Explore all the delicious treats from our selected vendors that will make any celebration a little bit brighter. Perfect for gifts, too! Looking for something more savory? Check out our 2021 Featured Products.
Featuring the Bonci Bakery and the Mezzasoma & D. Barbero Chocolate Shoppes:
Please find more information on these vendors below.
Click on the links to discover all the delicacies these vendors have to offer!
We present a new concept of Chocolate and an important story to tell:
That of Michele Mezzasoma, master chocolatier for over thirty years, and his mountains, Pratomagno, the setting for a journey dedicated to the Master's Chocolate: Tracce (Traces), Origini (Origins), and Tavolette (Peaks).
MICHELE MEZZASOMA | Born in Florence in 1968, he graduated at Institute for Hotel and Restaurant Administration A. Saffi in Florence and soon discovers the passion for pastry and chocolate. After various experiences as executive chef, he starts a career with the Italian Chefs Federation, winning on different international stages. In 1995, Michele met the Bonci family and that gave birth to the new brand, Mezzasoma.
MEZZASOMA CIOCCOLATERIA | In the nineties the relationship with the Bonci pastry shop was born and grew. New products explode through a path that climbs, both literally and metaphorically, through taste, alchemy, passion, and Michele's hands. Moving from spreads to chocolate boxes, we will tell you how to taste our chocolate, between one path and another, a sunset and a sunrise.
IL VALDARNO | The Face of Bonci
A land of true Italian culture, the perfect mix of distinct local identities, Valdarno is a valley with the legacy that has given rise to the Italian language.
The symbol of the city created by Andrea Della Robbia, and graphically reworked for the Bonci logo, is a tribute to an evolving identity in today's world.
The coat of arms gives tribute the history of a city, with many changes throughout the centuries. Similarly, wisdom in the craftsmanship of the pastry shop Bonci looks at the present, creating new recipes, shaping new flavors to give surprising moments of fragrance and taste.
GIUSEPPE BONCI | Giuseppe Bonci, living in Montevarchi in 1953, together with his brother Gino Bonci, began to build the solid foundation on which the craftsmanship of the company still stands today. The example and the legacy of hard work by "Grandfather Beppe" continues to find fulfillment today. Skills and knowledge accompanied by a fortified experience of three generations to follow - not to mention the secrets guarded and handed down from father to son - are at the center of a tradition that continues by renewing through the tasty creations.
BARBERO TORRONE
The crumbly torrone Barbero has unique features as it is a product still produced according to the old recipe of Asti’s torrone. It has been completely mantained the old working process, the torrone it is steamed for about 7 hours. We continue to use egg whites which makes the torrone crumbly and doesn’t change the taste of torrone. Our torrone contains in its recipe a high quantity of Piedmont Hazelnuts I.G.P. (51%) and of a good quality thousandflowers honey, which we select.
All the hazelnuts are hand selected and after cooking the torrone is taken out with wood “paddles” and it is shaped by hand in proper beech moulds. The wood is still used because it is a heat insulating and it allows to leave the torrone cooling in the moulds the time needed. The product is then cooled until the following day on marble tables and it is then taken to be packed.
Explore all D. Barbero products from the crumbly Torrone, to the delicate Gianduja Chocolate, to the sweet Panettone!
