"Pastry has always been a family affair for us. That's why the Garda Foodie laboratory is so important. It's comforting to know that with a few, simple quality ingredients, such as butter, sugar, milk, flour and eggs, you can create emotions and give happiness.""
Christian Miorelli
WHY GARDA FOODIE
OUR PHILOSOPHY
Right from its name, Garda Foodie showcases our pastry making concept: the dualism between tradition and modernity, but also the strong bond with our unique territory, squeezed between lake and mountain, and its products. We aim to enhance the flavors of local products while respecting the seasons, and evoke the charm of tradition in the elegance of modernity.
"Pastry making is an art that requires precision: technique, study and accuracy, but also creativity and curiosity. Without passion, you cannot succeed. Mine dates back to when I was a teenager, instilled in me by my grandfather during the afternoons we spent together."
Mario Piol
PASTRY CHEF
A CONTINUOUSLY EVOLVING TEAM
We love team work. Together with the entire staff, we look for new combinations, we experiment with new products, we celebrate gratifying results. Every team member is involved in all phases, from the initial idea to the final tasting. Because every opinion reveals a vision that leads to new intuitions and new flavours. And that's how we grow together.
THE LATEST AWARDS
Awarded as Best Savoury Pastry in the
Gambero Rosso guide "Pasticceri e Pasticcerie 2023".
Included in the Il Golosario 2025 guide.
Guida alle cose buone d’Italia.
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