In the picturesque town of Montella Avellino, Italy, where the air was always sweetened with the scent of freshly baked pastries, two young brothers, Michele and Giovanni Varallo, embarked on a culinary journey that would span continents. At the tender ages of 12 and 11, they apprenticed under the watchful eye of Antonio Scandone, mastering the delicate arts of baking, ice cream, and candy making. Their days began before sunrise, kneading dough and crafting sweets, embedding in them a profound respect for the art of baking.
In 1970, the Varallo family, led by their visionary father Berardino, voyaged to the United States, carrying with them dreams of prosperity and the rich culinary traditions of their homeland. Michele and Giovanni, despite being in a new world, continued to hone their craft, experimenting with the recipes that had been passed down through generations.
