An eighty-year-old history of sweet successes

This Milan institution that is named after Sant Ambroeus, its patron saint, was established as a patisserie in 1936 – thanks to its founder Teresa Cattaneo’s passion, but, over the years, it has known how to adapt to the new Milanese requirements, expanding the business to cafeteria and restaurant as well. Dark boiserie on the walls, black marble counter, refined Murano chandelier as it was in 1936, mosaic floors, forest green-framed windows tell the story and love of each creation. Lombardy aristocracy and bourgeoisie, actors and international entertainers have passed and lost themselves among smells and flavours.

Moulds à chocolat

In the past, the magic of chocolate came alive in delicious tiles that, thanks to the very skilful hands of the Maitres chocolatiers, took the form the princely courts or the tables of the aristocrats of the time liked most. Chocolate required absolute craftsmanship: when the alchemy of ingredients, flavours and density were judged excellent, then the mould and chocolate joined to create the greatest work. Here are some wonderful examples made in the Sant Ambroeus kitchen of delicacies.
stampo_Sant_Ambroeus_pesco stampo_Sant_Ambroeus

Milan’s sweet parlour

Sant Ambroeus, the historical Milanese bakery, symbol of the panettone, celebrates 80 years with the book “Sant Ambroeus. Il dolce salotto di Milano”, by Maria Canella, the costume and fashion historian that celebrates a Milanese myth. Valuable and elegant, using period photographs, it tells unforgettable anecdotes and sweets, the story of the historical bakery and of the same city it has become a symbol of, together with panettone, the cake that has always merged and mixed with the same name Sant Ambroeus.
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