About Us

Dolceroma’s brand promise is to consistently deliver a high quality product and service to cater for your individual needs.

  • Highly Experienced and Qualified Executive Pastry Chef
  • University Qualified Nutritionist in Fulltime Staff
  • Covid Safe

Creating the most sought after desserts and patisserie for function centres, clubs and cafes.

Mauro and Lissa Todini founded Dolceroma in 1998 and have since built Dolceroma to be 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.

Our Milestones

  • 1998

    Dolceroma kitchen was established in Cahors Rd Padstow, originally trading as Centodolci to supply exclusively to all Il Gianfornaio stores Sydney-wide.

  • 2000

    Acquired a contract for supply of individual mini cheesecakes for the Sydney 2000 Olympics.

  • 2001

    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.

  • 2005

    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.

  • 2006

    Developed Dolceroma Patisserie fillings and launched successfully in Melbourne’s Fine Food Australia convention with our first distributor Metropak Patisserie supplies, supported by Elenka.

  • 2008

    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.

  • 2010

    Jumped on board the Macaron craze adding 10 flavours of macarons to our product repertoire.

  • 2017

     Expanded our distribution outside of Sydney to include Canberra, the South and North coasts of NSW.

  • 2019

    Achieved Finalist award in the Local Liverpool business awards.

  • 2020

    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.

Our Story

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!

Our Team

  • Mauro Todini

    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.

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  • Lissa Todini

    Our director Lissa has been the business leader of Dolceroma since its establishment in 1998. Previously, she worked in the hospitality industry, including a patisserie opened specifically for Mauro’s unique products.

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