Our executive chef Mauro first came to Australia in October 1995, with a group of specialists in the food industry. The purpose of this venture, all the way from Rome Italy, to Sydney Australia, was to introduce the Sydney market to a whole new range of quality Italian antipasto, breads, sweets, pastries, and cakes.
The intended temporary stay for Mauro extended, as he had the opportunity to be sponsored by an Australian company in Beverly Hills to assist in expanding their business with his new ideas and products. Even though Mauro’s experience in the food industry ranges in all areas mentioned above, he chose to specialise in patisserie. Pasticceria Bafi was opened under the management of Mauro, exclusively for his products. This is where he met Lissa, the current managing director of Dolceroma. They worked together for a year, Mauro continuing to create new products and Lissa selling both retail and wholesale.
In August 1998, Mauro and Lissa formed a partnership to establish Dolceroma, initially trading as “Centodolci”, in a small kitchen fitted out in Padstow, for the expansion of Mauro’s specialty pasticcini. Since 1998 the business has grown significantly and Dolceroma has moved twice as it continues to expand. Now situated in the business district of Prestons, southwest Sydney, Mauro continues to develop new products and overlooks the production of over 120 different items distributed predominantly Sydney wide with growing interests interstate.
In 2006, Mauro developed a range of patisserie fillings branded “DolceFrutta”, which has since been used within Dolceroma production as well as distributed locally and interstate to other bakeries and patisseries. He works closely with various caterers to customise desserts for special occasions including a unique New Years eve dessert on Captain Cook cruise ships each year for the last 12 years. Although Dolceroma does not specialise in fondant cakes, Mauro has also produced many novelty cakes for special occasions over the years that have wowed customers both in appearance and flavour.
Mauro has had three employees complete their entire apprenticeship under his direction and supervision as well as providing experience and sharing his skills with several other apprentices and qualified chefs. In the world of pastry, Mauro continues to evolve the product range at Dolceroma with market demand to provide exceptional products in flavour and appearance.
Lissa Todini has been the Director of Dolceroma since 1998, when it was established. Previously, she worked in the hospitality industry and met Mauro in the workplace of a small patisserie opened particularly for Mauro’s unique products. She was responsible for introducing a range of products to the wholesale industry and saw the potential for growth.
Since Mauro and Lissa entered into partnership to form what is now Dolceroma, Lissa has continued to overlook sales, administration and management of the company, which has seen the company grow to supply cafes, restaurants, caterers, and clubs mainly Sydney wide as well as nationally. Over the years, although Lissa has periodically taken a step back to have children, she has always been committed to the business and worked closely with administrative staff to direct and guide placing utmost importance on giving a quality of service that is no less than optimum.
Over the last five years, Lissa has been undergoing tertiary study in Food and Nutrition in order to continually improve production methods and develop new concepts within the business. Her studies have driven her to establish Nutriamo, a branch of Dolceroma Pty Ltd, to accommodate to the changing trends in the food industry with a growing awareness and demand for nutritious food.