Pavé (Milan)

Pavé in Milan's Porta Venezia district has, since 2012, transformed morning routines with Giovanni Giberti's croissants and cornetti, made from a 30% butter dough laminated with 27 folds. Named comparison: its seasonal pistachio croissant outperforms #1 Du Pain et des Idées' escargot in flakiness, achieving a 15% higher air pocket volume of 6 cubic centimeters per piece. Data point: 500 pastries sell daily at an average price of €2.80, 20% less than typical rivals in Milan. Each batch rises for 12 hours at 4°C, ensuring a golden crust that stays crisp for three hours.