Leavened Cakes & Sweet Creations

My story

It all began with my hands in the flour.

My passion for doughs was born when I was still a little girl.

I remember the wood-fired oven of a baker who lived nearby, the smell of freshly baked bread and the moments spent kneading dough with my grandmother.

Back then I could never have imagined that such simple gestures would become such an important part of my life. And yet that is exactly where it all began.

I am Nadya, and today that little girl with floury hands has her own artisan workshop in Scafati, where every day she gives shape to her passion.

Between tradition and the desire to experiment

I love recipes that carry a story, but also those that are still waiting to be invented.

I like to experiment, look for new pairings and challenge myself. Above all with the great leavened cakes, which have taught me something fundamental: things done well need time, patience and dedication.

My workshop produces panettoni, traditional pastries and artisan creations into which I always try to put something personal.

Because I don’t simply want to make a good cake. I want whoever tastes it to recognise the care with which it was made.

A world record, together

On 30 June 2026, in Sant’Antonio Abate (Naples), I took part in the GUINNESS WORLD RECORDS™ attempt for the largest pizza donation in 12 hours: 4,345.58 kg of pizza donated. The record was achieved by GPN – Associazione Gruppo la Piccola Napoli.

My name appears on the official certificate of participation.

My training

I have always believed that passion alone is not enough. Turning it into something concrete takes study, dedication and, above all, the awareness that you never stop learning.

Over the years I have had the privilege of training with and learning from some of the best masters and professionals in the field, people who enriched my path not only with their knowledge but also with their experience and their vision of the art of pastry and leavening.

Every meeting, every course and every training experience has been an opportunity to question myself, perfect my techniques and see my work from a new perspective.

From studying the great leavened cakes to seeking the balance between ingredients, textures and flavours, I have learnt that behind an excellent product there is never just a good recipe, but a deep knowledge of what you are creating.

I have treasured the lessons I received, making them my own and, over time, turning them into a personal style. Because learning from the great masters does not mean imitating them, but finding your own identity through their knowledge.

I keep studying, experimenting and looking for new opportunities to learn, with the same curiosity I had as a child in front of a bowl of dough.

My story continues…

Today, despite the experiences, milestones and satisfactions, I still get excited watching a dough rise and a cake take shape.

I keep studying, experimenting and, above all, getting my hands in. Just as I did as a child.

Because, deep down, between that old wood-fired oven and my workshop today, one thing has never changed: my love for what I do.

Live sourdough

Over 48 hours of work and carefully chosen ingredients: Cesarin candied oranges, Belcolade Belgian chocolate, Amalfi Lemon PGI, Boiron fruit purées, Sicilian sheep’s-milk ricotta.

Every creation is made in limited quantities and packed by hand in our workshop.