Up until the 1980’s all pastry products in Italy were handmade. Due to the hard physical work, the end result was always a successful outcome, especially when production reached high quantities.

No one can understand this situation better than Mr. Giorgio Cassibba who experienced this first-hand and for 24 hours per day. As a result, in 1985 Cassibba Prodotti Dolciari was born, with an objective for stimulating the imagination and creations in all shapes and sizes for all hospitality professionals. 

Combining the best traditional Italian pastry recipes using the best cutting-edge technologies, Cassibba is today a leading manufacturer of biscuits, semi finished pastry products and shortcrust tartlets. Professionals are able to reduce working time and focus on innovation and growing their product ranges. 


Antonio Bachour is an award-winning American Pastry Chef, who is renowned worldwide for his interpretative skills and for the passionate imagination of his creations. His international training, in constant evolution, has led him to be named one of the top ten Pastry Chefs in the world.

“I am really proud of having designed together with PAVONI ITALIA, the new pralines moulds Bonbons inspired by Nature. One praline evokes the flexuous flow of a river, another one recalls a rock smoothed by the wind. That is the way Bonbons moulds came into the world. Landscapes in miniature, a bonsai full of wonders, for pralines precious and refined like jewellery. Beauty is in the small things.”

Elenka at Fine Food, Melbourne 12 - 15 Sep 16

See you at stand M46!

Elenka Spa looks forward to returning to Fine Food Australia, the largest event of it’s kind in the southern hemisphere and accommodates over 1000 fine food exhibitors.

Thanks to the increasing demand for gelato in in this extremely important market for us, we look forward to showcasing our sensational product to you.

Also proudly hosting the stand this year will be Nino De Pasquale, Elenka's Master Pastry Chef and Emmanuele Forcone, the current World Pastry Champion for the preparation of gelato and pastries with a recipe rigorously true to tradition.

Bulla Pastry Stage at Fine Food Melbourne, 2016

This year’s Bulla Pastry Stage features masterclasses led by the likes of Christy Tania, internationally acclaimed pastry and dessert chef and recent judge on MasterChef Australia; Darren Purchese, owner and pastry chef behind Australia’s successful Burch & Purchese Sweet Studio, and Emmanuele Forcone winner of 2015’s Coupe de Monde de la Patisserie.

The stage will be located in Bakery World and is sponsored by Bulla, and the equipment is provided by Vanrooy Machinery.

All sessions are free to attend and no bookings are required.