Cerin Pasticceria in Woolloongabba isn’t just a bakery; it’s a testament to authentic Italian tradition, brought to life through the shared vision of two Italian expatriates, Matteo Cerin and Giuseppe Caputo. Stepping inside immediately transports you from Logan Road to an Italian corner, where chic elegance blends with warm, welcoming charm.
Meet the Masterminds: From Italy to Logan Road
The partnership that launched Brisbane’s newest pastry hotspot began when Matteo, the talented pastry chef, and Giuseppe, the seasoned front-of-house specialist, were introduced by a mutual friend. They discovered a common vision and a shared hunger to create something beautiful and authentically Italian.
Giuseppe, originally from the north-west of Italy near Turin, arrived in Australia in 2012. After 12 years in restaurant management, his desire for a better lifestyle balance to support a future family became a priority. Once he secured permanent residency, the dream to open a pasticceria—an Italian patisserie—came into focus.
Matteo, who started his career in Italy at age 14 or 15, honed his skills during an eight-year stint in Melbourne, where he was sponsored by a famous French bakery. Giuseppe describes him as a “legend” and an “artist” who solely concentrates on production. Upon meeting, both seasoned adults in their mid-to-late thirties found themselves aligned, focused on their future and this business. Their decision to partner with someone they didn’t know previously helped them keep their new venture strictly professional and business-focused, a strategy Giuseppe believes contributed significantly to their success.
The Essence of Italian Authenticity
The duo’s goal was to fill a gap in the Brisbane market, where French bakeries seemed to dominate. Giuseppe asserts that Italians are famed for more than just pizza and pasta; they also make “great sweets”.
The key difference at Cerin Pasticceria is the Italian approach to pastry:
- Lighter Pastries: Italian products are generally lighter than their French counterparts. While French pastries are famous for being decadent and heavy on the butter, Cerin’s method uses less butter and more eggs, resulting in a less greasy product.
- The Cornetto: Their version of the croissant is the traditional Italian cornetto (meaning “horn” in Italian), which gets its name from its distinct shape.
- Traditional Ingredients: They commit to traditional recipes, even using Italian flour. Giuseppe notes that some customers with gluten intolerance find they have no symptoms when eating their Italian-flour-based products, though he advises coeliacs against trying them.
Signature Sweet Treats
We offer a diverse range of small pastries and indulgent cakes to deliver a unique experience. Among the customers’ favourites are:
- Mini (Bite-Size) Pastries: These are incredibly popular, mirroring the Italian custom of buying pastries by the kilo for family gatherings. They are “cute”, “shiny”, and perfect for grazing and sharing.
- Maritozzo: A soft brioche bun filled with Chantilly cream. The name means “husband” in Italian, stemming from the old tradition of men hiding an engagement ring inside this creamy bun when proposing.
- Pistachio Cornetto: One of their best-selling pastries.
- Sfogliatella: A crispy, triangle-shaped pastry filled with ricotta and candied fruits.
Looking ahead to the festive season, Cerin Pasticceria is busy preparing Panettone, which Giuseppe proudly describes as “one of the best” he has ever had.
Building a Community Hub
Giuseppe and Matteo undertook much of the initial demolition and cleaning themselves to stay within their budget. They transformed the space, wisely converting a little-needed dining room into a cold preparation room for rolling dough, which both increases production capacity and offers a captivating view of the chefs at work for customers.
The store’s success is rooted in its ability to offer an authentic experience. For Italian expatriates, it provides a sense of home; for others, it’s a taste of a new culture. Giuseppe values face-to-face interaction, noting, “Talking to people is the essence.” This personal touch, combined with the high quality of their product, has allowed them to build a “solid base” of customers who return multiple times a week.
With the business now stable after an intense opening period, Cerin Pasticceria is looking for a location for a second shop. Giuseppe and Matteo are committed to sustainable growth, seeking new areas with good communities rather than pursuing expensive, high-profile locations that could strain the business.
Cerin Pasticceria is an absolute must-visit to embrace the Italian pasticceria experience—a true blend of passion, quality, and heritage right here in Woolloongabba.
Address: 29 Logan Rd, Woolloongabba QLD 4102
Website: https://www.cerinpasticceria.com/
