Dolce Forno

20/10/2026

Almond cantucci, tucked into a biscuit tin to keep their flavour and crispness.

To keep in your cupboard,
share as a gift,
or save for someone special.

14/10/2026

The first bake of the day: sweet glazed taralli.

Shaped by hand, one little ring at a time, then arranged on the tray.

They puff up slightly as they bake, releasing the delicate aroma of w**e.

12/10/2026

11/10/2026

Our Ravioline are pastry pockets filled with fruit jam. A ball of dough and a rolling pin open up a world of possibilities—from ravioli and lasagne to tagliatelle.

09/10/2026

A moment in the making of our Crumiri,
fragrant with vanilla and honey.

Their warm colours and gentle lines
are as soothing on the tray as their delicate flavour is during an afternoon pause,
alongside our favourite drink.

06/10/2026

Before gas ovens, French pâtissiers fitted petits fours secs into the baking schedule after larger cakes, making full use of the heat stored in their wood-fired ovens.

05/10/2026

Chocolate cantucci, slice by slice.

04/10/2026

Named for their ravioli-like shape, Ravioline bring a fruity contrast to the Dolce Tray, with a gently tangy centre.

The fruit changes the character
of each bite: mellow with apricot,
sharper with lemon, sweet
with a tart edge with cherry.

03/10/2026

The ridges, the curves, the S-shape
are all part of what makes Melighe so recognisable.

Once baked, the ridges develop lightly
toasted edges, while the maize flour
gives them their golden colour
and slightly grainy texture.

A few crumbs on the saucer,
next to a cup of coffee or tea,
are part of the experience.

28/09/2026

At first, they’re simply the natural colours of baking. A second look brings out the crumb,
the toasted colour, and all the small
variations that come with
making them by hand.