Our story · Inspired by Nonna
From her heart, to your hands.
Before there was a brand, there was Nonna: rolling dough, dusting sprinkles, and whispering Italian magic into every batch. Lifelong recipes you won't find on paper. Still made with that same warmth and "just one more won't hurt" kind of love.
Fifty years in five bites
[1974]
The family opens an Italian market in Calgary. There is always something sweet on the table.
The Mercato years
Mercato becomes a Calgary institution, and the kitchen Alessia grows up in, baking beside Nonna.
The secret stash
Recipes that never touched paper: pizzelle, brutti, baci, kept in Nonna's head and hands.
[2024]
Alessia sprinkles in the pink. Dolce & Veloce launches: buttery nostalgia, dressed for the front row.
Next
Holt Renfrew. Galleries. New York. Nonna pretends not to be impressed. She is.
The two of them
Nonna approves every recipe. Every single one.
The rule is simple: if Nonna wouldn't serve it at Sunday lunch, it doesn't leave the kitchen. Alessia handles the pink. Nonna handles the standards.
Preservative free, baked with the best ingredients, and mostly gluten free. Not as a diet, but because the almond and meringue traditions never needed flour to begin with.
"Life is short, make it sweet."
The house rule, per Nonna
Nonna approved
Family recipes, held to Sunday lunch standards. The seal on the box means she said yes.
Best ingredients, short lists
Butter, almonds, eggs, sugar, amore. If Nonna can't pronounce it, it's not in the cookie.
Made for sweet moments
Birthdays, holidays, Tuesdays. Our chic treats don't just love a fancy party, they're cause for one.