The story
Maicol Vitellozzi’s namesake pastry shop in Turin has become a pilgrimage site for breakfast obsessives, thanks to the viral Croan and its geometric offspring, the Crubik 2.0. “Cosa mangiamo oggi?” declared it “the best breakfast in Turin,” while Habemus Fame praised the “incredibly buttery and creative pastries” from this young baker. The menu leans into playful, high-quality viennoiserie—the Pan Chocolà, the Nodino con Crema alla Gianduia, and the Vortice alla Mela all earn consistent thumbs-ups from local food creators.
Note that this is a takeout-only operation; as one creator put it, you’ll need to find a bench nearby. But the payoff is worth it for an indulgent morning bun or a Saker Cioccolato e Albicocca. Maicol Vitellozzi has cemented its reputation as a destination for some of the city’s most inventive laminated pastries.
Synthesised by AI from every creator’s review. First reviewed 2024.
Most-loved dishes
AI summary of what 13 dish mentions say about the food
Reviewers rave about the Saker, a choco-laden standout that anchors the meal, while the overall vibe is one of indulgent, unpretentious satisfaction. The food earns warm praise for its rich, comforting flavors that leave diners genuinely pleased.
“This is the Crubik 2.0 with a two-color cocoa dough filled with gianduia cream.”
“This is the Crubik 2.0 with a bicolor cocoa dough filled with gianduia cream. I need to try the cream one to really judge a croissant.”
What creators say
3 creators have covered Maicol Vitellozzi. Most active: Cosa mangiamo oggi?, Habemus Fame
Shorts 1
Videos 2
A pastry shop in Turin by chef Maicol Vitellozzi, known for popularizing the viral croan, offering a variety of delicious pastries.
Dishes mentioned
Croan Vuoto
If you want to understand if a croan is good, first of all you have to taste it empty. But this one is really good.
Crubik 2.0
This is the Crubik 2.0 with a two-color cocoa dough filled with gianduia cream.
Pan Chocolà
A quick word about pan chocolà. First, how do you pronounce it? Pan chocolà. Second, the goodness of these products is not directly proportional to their filling. The classic filling has two chocolate bars of about 5g each. Here there are about 15g of chocolate, which is a lot, guys. And if you go to France and are disappointed, don't say I didn't tell you.
- Saker Cioccolato e Albicocca
Vortice alla Mela
This one with apple is my absolute favorite, with all the vanilla specks.
- Cosa mangiamo oggi?Loved
La nuova colazione di Torino da Maicol Vitellozzi 🥐 · @ 0:03
Maicol Vitellozzi in Turin is a trendy pastry shop that went viral for its Crubik 2.0 and other high-quality pastries, but it's takeout only so you need to find a bench nearby.
Dishes mentioned
Crubik 2.0
This is the Crubik 2.0 with a bicolor cocoa dough filled with gianduia cream. I need to try the cream one to really judge a croissant.
Pain au Chocolat
Two quick words on the Pain au Chocolat: first, how to pronounce it — Pain Chocolat. Second, the goodness of these products is not directly proportional to their filling.
Saker Cioccolato e Albicocca
The Saker with chocolate and apricot is a classic one.
Cornetto all'Italiana Vuoto
If you want to understand if a croissant is good, you first have to taste it empty. Everyone is good with an empty croissant.
Cornetto all'Italiana alla Crema
I, however, need the cream one to really judge.
