The Bollentine
A self-taught pastry chef spent six months of trials and experiments to create a unique recipe for his croissants, called "Bollentine". Made with high-quality ingredients, such as selected eggs, special flours, butter, and sourdough, their distinctive element is the thermal water collected every morning from the thermal spring symbol of the city.
After a long process of decantation and boiling to purify it, the water is incorporated into the dough, which undergoes a slow 32-hour fermentation before baking. The result is a soft and unique brioche, free from the typical sulfurous aroma of thermal water.
The initiative, managed by the pastry chef along with his brother and partner, has grown rapidly, starting from a few pieces a day to a production of about one hundred croissants daily. In addition to the classic version, the workshop offers variants with sweet fillings, mini format, and soon, savory proposals infused with spices and tea. The goal is to make these brioches a symbol of the city, always maintaining a philosophy of quality and craftsmanship.
Corso Bagni 48, Acqui Terme, Italy