But the real pearl of the Bar Pasticceria Converso in Bra is the fine confectionery and gastronomic production, totally artisanal and natural, just as tradition dictates. The laboratory, in fact, has specialized in the creation of a wide range of quality products, the supply chain is managed by Alessandro, the pastry chef, who has gained his experience with great European chefs, thus absorbing the magic and skills of the art of pastry making.

The place has therefore become, over time, one of the ideal places to enjoy a delicious breakfast. Its fame has spread and consolidated thanks also to the great variety of brioches offered every morning, always fresh and fragrant or thanks to the numerous appetizers and savory products, suitable for a tasty aperitif or for a pleasant afternoon break.

Authenticity and quality characterize the production of this business, while the service is certainly distinguished by the warm welcome, the flexibility of the staff and the attention to every detail. Finally, what distinguishes this pastry shop above all others is its rich history. Inspired by the tradition of pastry shops in Bra, this business began way back in 1838, with a confectionery business license, issued to Giuseppe Converso and located in the premises of Via Vittorio Emanuele.

It was at the dawn of the century that Felice Converso, the founder's grandson, opened in the very central Via Vittorio Emanuele, the liquor store, pastry shop, and café that still bears his name today. And so, crossing centuries, years, and different eras, the Bar Pasticceria Converso in Bra remains unchanged, that is, furnished with the original wood paneling and cherry wood furniture, but above all characterized by the goodness and simplicity of the past.

And, since its opening to today, the place has come a long way, then passing through the role of meeting place of the early nineties, owned by the Boglione family, who lovingly restored the interior. The classic specialties are still proposed such as: gentian and mint candies, sweet and savory mini pastries, pralines, Braies chocolate with rum, gianduiotti, ice creams, marron glace, panettoni with Moscato without candied fruit, but with a dough enriched with raisins macerated in Moscato and other surprises of confectionery fantasy.

Source: converso.it