A self-confessed perfectionist, Francesco says the production process is “all about quality and attention to detail”. He insists on only the freshest and finest ingredients (such as Lindt chocolate and whole vanilla beans), and the culinary couple have invested significantly in their kitchen fit-out. There’s conclusive evidence that such investment has been worth every cent. Since opening in 2011 they’ve increased revenue by
over four hundred percent, opened a catering and wholesale business and hatched plans to open another restaurant on Sydney’s north shore. IN THE KITCHEN Dolcettini’s set-up is a far cry from the domestic arrangement where Francesco and Bianca first started. From humble beginnings with a small commercial oven for their desserts they now enjoy a variety of first-class kitchen equipment. This includes a Tagliavini Rotovent oven (with a rotating trolley for perfectly distributed baking) and a Tagliavini Modular deck oven specifically designed for producing quality pastries, bread baking, artisan breads and float loaves. For the very best consistency with pastries they opted for a Craftsman Pastry Sheeter. This technology is completely automated and produces beautifully layered croissants, freeing up Francesco from this area of production. Helping make everything a piece of cake is a Paramount 60 Litre Planetary Mixer and a Pani Clima Retarder Prover. With the arrival of a GL Mini LeVain tank to hold liquid culture for sourdough the restaurant will continue to evolve and grow it’s culinary capability.
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