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Classic dark chocolate mud cake with a layer of decadent chocolate ganache covered with chocolate ganache and lightly dusted with bitter cocao
Quantity per pack – 1
Shelf life – 10 days
Storage Condition - Ambient Display & Fridge overnight
Storage Condition - Can be stored in Freezer for up to 90 Days
Lissa Todini has been at the heart of Dolceroma since its establishment in 1998, playing a pivotal role in its growth and development. Originally working in hospitality and retail sales, she saw the potential for expansion when she introduced Dolceroma’s unique pastries to the wholesale industry, helping to build its strong reputation among cafes, restaurants, caterers, and distributors across Sydney and NSW.
For over two decades, Lissa has balanced business leadership, family, and education, continually expanding and refining Dolceroma while ensuring that exceptional quality and customer care remain at the core of its operations. Her commitment to innovation and excellence led her to earn a Bachelor in Food and Nutrition in 2018, further enhancing her expertise in production methods and product development.
In July 2022, Lissa became the sole owner and managing director of Dolceroma, marking a new chapter of growth. With a renewed focus on leadership, team culture, and operational efficiencies, she has transformed Dolceroma into a structured, future-focused business, built on strong industry relationships and continuous improvement.
Beyond product innovation, Lissa is passionate about mentorship, business leadership, and fostering community connections. She actively engages in business development programs, collaborates with other entrepreneurs, and is dedicated to creating a positive, empowering workplace where both employees and the business thrive.
Looking ahead, Lissa is committed to expanding Dolceroma’s future prospects, evolving the brand to meet industry demands while maintaining its reputation for excellence, tradition, and innovation.
Our executive chef Mauro began his career in the food and hospitality industry in Rome at a young age of 13. His experience exposed him to the tastes and flavours of Italy by working in a family trattoria, espresso bar, patisserie, gelateria. He was even a maître d’ of the function centre coordinating food and hosting events for military and government aristocracy. But it was during his time at Vanni patisserie that Mauro found his true passion for creating all things baked and sweet and he moved on to become an apprentice at Centodolci to learn the patisserie trade.
Fast forward to October 1995, Mauro came to Australia with a group of specialists in the food industry. The purpose of this venture, from Rome Italy, to Sydney Australia, was to introduce the Sydney market to a whole new range of quality Italian antipasto, breads, sweets, pastries, and cakes.
In 1998, Mauro and Lissa partnered to establish Dolceroma, initially trading as “Centodolci”. The expansion of Mauro’s specialty pastriccini began in a small kitchen fit out in Padstow. Since 1998 the business has grown significantly and Dolceroma has moved twice as it continues to expand. Mauro continues to develop new products and overlooks the production of over 200 different products distributed predominantly Sydney wide with growing interest interstate.
In 2006, Mauro developed a range of patisserie fillings, which have 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 the annual New Years eve specialty dessert on Captain Cook cruise ships.
Mauro has had four employees complete their entire apprenticeship under his direction and supervision. He has shared his skills, provided experience and opportunity with several other apprentices and qualified chefs. In the world of all things delicious and sweet, Mauro continues to evolve the product range at Dolceroma developing products exceptional in both flavour and appearance.
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