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Dolceroma was founded in 1998 becoming a trusted supplier of all things delicious in the food service industry.
Dolceroma serves clubs, caterers and cafes in the greater Sydney region as well as local and national distributors with a vision to exceed your expectations in providing a superior quality of product and service that will meet your individual needs.
Dolceroma is committed to make, bake, decorate and distribute a range of delicious cakes and pastries. The carefully selected ingredients and passionate team, work consistently to ensure that the highest quality of products and service will sweeten your day.
The dedicated team at Dolceroma work from their heart to deliver delicious desserts to your doorstep.
Dolceroma kitchen was established in Cahors Rd Padstow, originally trading as Centodolci to supply exclusively to all Il Gianfornaio stores Sydney-wide.
Acquired a contract for supply of individual mini cheesecakes for the Sydney 2000 Olympics.
Outgrew Padstow and established a larger kitchen in Beaconsfield St Revesby with our new trading name “Dolceroma”. Ran a pop up cafe in Bankstown to showcase our delicious products.
Outgrew Revesby and established a larger kitchen in Lyn Parade Prestons. Acquired a contract with Captain Cook Cruise ships to design and supply each year until now, themed New Years Eve dessert for their celebratory harbour dinner cruise ships.
Developed Dolceroma Patisserie fillings and launched successfully in Melbourne’s Fine Food Australia convention with our first distributor Metropak Patisserie supplies, supported by Elenka.
Graduated our first two Pastry Chef apprentices and have since provided opportunities for several candidates to develop their Pastry skills and become qualified Pastry Chefs with Dolceroma.
Jumped on board the Macaron craze adding 10 flavours of macarons to our product repertoire.
Expanded our distribution outside of Sydney to include Canberra, the South and North coasts of NSW.
Achieved Finalist award in the Local Liverpool business awards.
Survived and thrived through the COVID-19 pandemic strengthening business relationships within the Dolceroma team and the Liverpool community including online interviews and Liverpool Council/UWS panel discussion involvement representing the private business sector.
Lissa Todini became sole owner and Managing Director of Dolceroma. The kitchen underwent a significant structural makeover. We also restructured of the team organisation focussing on culture, values and providing opportunities for personal and professional growth across our diverse team.
Since 1998 Dolceroma has grown to understand and meet customer needs in the dynamic food market. The products are reviewed seasonally, striving to continually improve and innovate in flavour and style according to current food trends. The supreme muffin range, re-designed in 2014 to include our house made fruit fillings piped through the top of the fresh baked muffin, showcases the quality and creativity that drives design at Dolceroma.
Our offerings have expanded to include contract baking, developing customised and exclusive products for business brands or events, and also supplying a range of base products designed for bakers and patisserie including fruit fillings, glazes, fondants and tart pastry bases. From base products to cafe patisserie to prestige individual desserts, Dolceroma can help you meet your needs and grow your business!
Lissa Todini has been at the heart of Dolceroma since its establishment in 1998, playing a pivotal role in its growth and development.
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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.