In August 1998, Mauro and Lissa formed a partnership to establish Dolceroma, initially trading as “Centodolci”, in a small kitchen fitted out in Padstow, for the expansion of Mauro’s specialty pasticcini. Since 1998 the business has grown significantly and Dolceroma has moved twice as it continues to expand. Now situated in the business district of Prestons, southwest Sydney, Mauro continues to develop new products and overlooks the production of over 120 different items distributed predominantly Sydney wide with growing interests interstate.
In 2006, Mauro developed a range of patisserie fillings branded “DolceFrutta”, which has since been used within Dolceroma production as well as distributed locally and interstate to other bakeries and patisseries. He works closely with various caterers to customise desserts for special occasions including a unique New Years eve dessert on Captain Cook cruise ships each year for the last 12 years. Although Dolceroma does not specialise in fondant cakes, Mauro has also produced many novelty cakes for special occasions over the years that have wowed customers both in appearance and flavour.
Mauro has had three employees complete their entire apprenticeship under his direction and supervision as well as providing experience and sharing his skills with several other apprentices and qualified chefs. In the world of pastry, Mauro continues to evolve the product range at Dolceroma with market demand to provide exceptional products in flavour and appearance.
