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BINDI, PINA COLADA FLUTE
As indulgent as it is beautiful! A decadent and smooth pineapple and coconut gelato with ribbons of pineapple rum sauce. An great way to boost any dessert menu, or an easy handheld dessert for events!
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BINDI, ELDER & RASPBERRY CROSTATA
This vegan tart from Bindi is as delicious as it is stunning. With a multi grain crust and a well balanced raspberry and elderflower marmalade, this tart is for everyone, not just vegans.
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Bindi Avocado Cheesecake
A chocolate sponge cake core surrounded by a smooth avocado and lime cheesecake, all coated in a white chocolate avocado shell.
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BINDI, BLACK CURRANT ECLAIR
Traditional French pastry. Choux pastry with black currant, filled with black currant cream.
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BINDI, RASPBERRY ECLAIR
Traditional French pastry. Choux pastry with raspberry, filled with raspberry cream.
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BINDI, MINI CHOUX, RASPBERRY
Mini choux pastry filled with raspberry cream and decorated with raspberry glaze.
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BINDI, MINI CHOUX, CHOCOLATE
Mini choux pastry filled with chocolate cream and decorated with chocolate glaze.
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BINDI, WHOLE TIRAMISU WITH SAVOIARDI
Mascarpone cream on a sponge base covered by a row of espresso drenched ladyfingers, topped with waves of mascarpone and dusted with cocoa powder.
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BINDI, FILLO PERE E CIOCCOLATO (PEAR & CHOCOLATE FILLO)
A chocolate fillo dough pouch holds a rich chocolate cream studded with pear pieces all finished with a dusting of powdered sugar.
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BINDI, CAPPUCCINO GELATO CUP, 16 CT.
Coffee gelato swirled with coffee.
Bindi’s story begins in 1946 when talent, creativity, and a bicycle came together and elevated the meaning of dessert from a mere pastry to also a service. It was in 1946 that Attilio Bindi, a Tuscan restaurateur and founder of the company, came to Milan with his family and sons, Romano and Rino. They opened a small pastry shop on via Larga, one of Milan’s historic streets. There, the unique concept of fast and reliable delivery of high quality desserts for the food service trade was born!
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BINDI, CUBO AI DUE CIOCCOLATI (DOUBLE CHOCOLATE CUBE), 6 CT.
Cream made from white chocolate & fresh cream, a crunchy hazelnut layer & sponge cake all delicately coated with a thin layer of dark chocolate.
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BINDI, GIROTONDO ALLE MANDORLE (ALMOND TWIRL), 6 CT.
Sponge cake sprinkled with rum, a layer of hazelnut crunch topped with cream made with almond paste from Sicily & fresh cream, all delicately coated with white chocolate.
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BINDI, CARROT CAKE, 16 PC. PRE-CUT
Alternating layers of carrot cake spiced with cinnamon, chopped walnuts and pineapple, covered with a smooth cream cheese topping and sprinkled with crushed walnuts.
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BINDI, SFOGLIATELLE MINI, APPROX. 175 CT.
A smaller version of our sfogliatella: A crisp puff pastry filled with ricotta cheese and candied orange cubes.
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BINDI, DULCE DE LECHE CHEESECAKE 16 PC. PRE-CUT
A cookie crust holds a velvety dulce de leche cheesecake, topped with dulce de leche mousse and chocolate shavings.
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BINDI, COPPA MONTEROSA CHEESECAKE 12 PC PRE-CUT
A creamy mix of mascarpone and ricotta cheese, divided by a delicate layer of sponge cake, topped with wild strawberries.
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BINDI, FOREST BERRY CAKE 12 PC PRE-CUT
Shortcrust pastry base filled with pastry cream, topped with a layer of sponge cake and lavishly garnished with an assortment of berries: blackberries, blueberries, raspberries, red currants and strawberries.
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BINDI, WILD STRAWBERRY CAKE / TORTA 12 PC PRE-CUT
Shortcrust pastry base filled with vanilla cream, a layer of sponge cake and topped with glazed wild strawberries.
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BINDI, APPLE TARTLET 6/4.4 OZ
Short pastry base filled with sliced apples, topped with an almond cream.
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BINDI, CANNOLI CAKE, PRE-CUT 12 SLICES
A cookie crumb base topped with creamy ricotta studded with chocolate chips and candied orange peel, finished with short pastry crumbles and powdered sugar.
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BINDI, PINSA CLASSICA WHOLE WHEAT 12″ X 8″
A Roman flatbread that is crunchy on the outside, soft on the inside. Made with a blend of wheat flour, rice flour, soy flour, and dried mother yeast.
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BINDI, PINSA CLASSICA SINGLE PORTION 8″X6″
A Roman flatbread that is crunchy on the outside, soft on the inside. Made with a blend of wheat flour, rice flour, soy flour, and dried mother yeast.
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BINDI, PINSA CLASSICA 12″ X 8″
A Roman flatbread that is crunchy on the outside, soft on the inside. Made with a blend of wheat flour, rice flour, soy flour, and dried mother yeast.