It started with bread
Our story began with bread in the bakery our grandfather opened in the 1950s. In the 1970s, the second generation built on that experience, turning to cookies and Sicilian cannoli.
In the 1990s, Francesco Paolo Leone carried the family business into its third generation, strengthening its focus on cannoli shells alongside a range of traditional cookies.
Experience supported by modern equipment
We pair the experience passed down through our family with modern production equipment. Care at each stage of the process helps us create pastry bases that chefs can fill and finish in their own style.
Rooted in San Cipirello
Our business is based in San Cipirello, approximately 30 km from Palermo. From here, we serve the Italian market, several European countries, and the United States, with Sicilian pastry traditions at the heart of the range.