WHO I AM

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Ciao ! 

I am Valentina.

I am from Rome , Italy.

I moved to London back in 2008 and I had not idea how my future was going to be!

After many years in the London hospitality industry, I felt it was time to feed

my passion for baking and start a traditional Italian dessert parlour. 

 

I launched Valentina's Recipes back in 2016 with one goal in mind :

bringing the Italian dessert tradition to the London area! 

After almost an year I then realised that having and managing a business in London was not as easy as I thought and I decided to pause my business and to give myself a bit of time to grow personally  and professionally.

During the last 3 years , Valentina’s Recipes , was always in my thought…

When the pandemic arrived back in March 2020 my partner, Giuseppe, and myself didn’t realised how this was going to change our lives .  We spent the first few month trying to manage the time as our best and we thought a lot about how we could maximise all this free time

we never had before .

 

This was the time when we decided to re-launch Valentina’s recipes as a “delivery only” business.

Surprisingly we got very busy straight away and the customers response was very positive!

 While we were enjoying this moment a very bad news arrived….as many other people in London and in the world , Giuseppe lost his job and after many consideration we decided that it was the right time to take our challenge and we decided to dedicate ourselves completely on rebuilding Valentina’s recipes , but this time together.

 

And here we are!

We are the only online business in South West London baking fresh

choux pastry every day and deliver it straight to people's door !

The key to our choux pastry is simplicity:

high quality products , old time recipes and I believe this what people is enjoying most !

I am very proud of it and I like to thank every single customer

who support our small business day by day!

 
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SIMPLE INGREDIENTS

I always choose the best ingredients to make my choux pastry. I use organic flour from Shipton Mill , Italian butter and free range eggs .

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OLD TIME RECIPE

When I initially started to bake, I tried so many different recipes, until I finally got what I was looking for: a light , tasty choux pastry ready to receive a good rich filling.

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PERSONAL TOUCH

As everything I do, I like to do it differently from others. I love to leave my fingerprint on it and each choux pastry is finished with my personal touch so you can recognise it and enjoy it !