Turin built its reputation on pastry and chocolate as much as on bread, and the city's bakeries still trade on a Royal House pedigree. Pasticceria Stratta on Piazza San Carlo has confected since 1836 and Pasticceria Baratti & Milano on Piazza Castello since 1858, both supplying the court, while Pasticceria Pfatisch on Via Sacchi works from Liberty rooms in Crocetta. For the modern end, Perino Vesco on Via Cavour bakes long-proved sourdough and panettone, and Guido Gobino's Vanchiglia workshop is the contemporary gianduiotto reference.
