With a rich Italian heritage of quality, innovation, and attention to detail, Bindi began nearly 80 years ago in Milan, when Attilio Bindi opened a small pastry shop on Via Larga, just steps from the Duomo. Today, Bindi is Italy’s largest patisserie, a leader in the restaurant market, and a symbol of dessert craftsmanship.  

A brand synonymous with excellence, Bindi represents the pinnacle of traditional patisserie and innovative desserts, known in over 40 countries, from Europe to the United States and Asia.  

Bindi offers an extensive selection of cakes, from classics like Grandma’s Cake, Millefoglie, and Chocolate Temptation to timeless creations like Profiteroles and the many variations of Tiramisu. Their range also includes delightful single-serve pastries, crunchy treats, meringues, the iconic truffle (also served “affogato”), and an array of soufflés with indulgent liquid centers.  

The Bindi Collection elevates dessert to an art form with creations that are sensory, flavorful, and visually stunning—perfectly blending innovation and elegance. These masterpieces are crafted in collaboration with renowned pastry chefs from Italy and around the world. 

Bindi supports restaurateurs with tailored, innovative solutions, fostering collaboration to make each offering distinctive and creative. From product selection to preparation, plating, and table presentation, Bindi provides expertise for every step.  

The Bindi Dessert Academy is a unique training hub where the skills of expert pastry chefs and the know-how of Bindi professionals come together. Participants explore the full world of Bindi, gaining insights into their comprehensive product range and all its secrets. 

Bindi is also deeply committed to sustainability, using renewable energy and RSPO- and Rainforest Alliance-certified raw materials. BRC and IFS certifications ensure high food safety standards, reflecting a commitment to continuous improvement.

The company also promotes numerous initiatives for employee welfare and local communities, fostering conscious and inclusive behaviours while focusing on risk mitigation and customer satisfaction. 

From the heart of Venice, La Donatella’s pastry chefs have created artisanal desserts that embody the authentic spirit of simple yet flavourful sweet treats. Their creations bring to life the pure seduction of cocoa, the comforting lightness of cream, and the intense allure of citrus. 

La Donatella is renowned for the rich aroma of its traditional tart crusts, offered in various flavours, whole or pre-sliced. Their iconic Tiramisù, still made with the original recipe, now comes in exciting new flavour combinations. 

Evolving with the times, La Donatella also caters to contemporary dietary needs with vegan, gluten-free, and lactose-free options, ensuring everyone can enjoy the pleasure of a sweet ending.  

For a sweet break with a touch of French elegance, GELPAT offers authentic creations defined by refined flavours, unique textures, and iconic shapes. 

Signature delights include the éclair, made with traditional choux pastry, filled with indulgent cream, and coated in a glossy glaze; and the religieuse, a beloved classic whose name and design are inspired by nuns’ robes. Simplicity shines in chouquettes, crafted from carefully selected ingredients like flour, butter, water, eggs, and sugar. 

Certified with the BRC Global Standard for Food Safety, GELPAT delivers to the restaurant world not only the highest standards of quality and safety but also expertise in optimal storage and preparation. These French pastry masterpieces continue to dazzle both the eyes and the palate.