Dolci Italian Bakehouse cookies and cakes are skillfully baked in small batches from authentic, time-tested Italian recipes.
The seed for Dolci Italian Backhouse was planted over a quarter century ago when, as a 20-year-old college student, I had my first encounter with Italian desserts. I come from the Midwest, where the “good” desserts in the 1970s were M&M filled monster cookies, oatmeal bars and black and gold Hawkeye jello jigglers. When I first tasted Italian desserts, simply prepared and made with seasonal and high-quality ingredients, my eyes were opened. To this day, I can clearly remember how my first amaretto classico felt on my tongue, when the shatter of the crisp outermost layer revealed a miraculously chewy almond interior.
After a long winding road with detours in political campaigns, lobbying and even gardening, but with extensive experimentation in la cucina italiana at every turn along the road, Dolci Italian Bakehouse finally took root. I now enjoy reproducing and sharing those special amaretti, and dozens of other Italian dessert classics that at various times in my life have also jostled their way to #1 on my list of favorites.
Today, Dolci offers a revolving, seasonally-appropriate assortment of small-batch, fresh, authentic peccati di gola (sins of the throat) for satisfying a sweet tooth, gifting to a friend, ramping up your dinner party or holiday party menu, or treating your staff. You won’t find Dolci products at the local grocery store – they are exclusive, addictive and baked to perfection, my only acceptable quality level. With ingredients like olive oil, fresh hazelnuts, almond, pinenuts, home-made candies citrus peel, organic eggs, anise, saffron, and other spices, imported Italian liqueurs, and no preservatives ever, they will either open your eyes or satisfy your soul.
Fresh ingredients. Time tested recipes. A sprinkling of culinary magic that will momentarily transport you to bell’Italia, a country so civilized that eating cakes and cookies for breakfast is a perfectly normal.
