Owner and Head Chef Francesco Gulisano has worked day and night all his life. He was the typical Italian Dural boy growing up on a flower farm picking and bunching flowers at all hours of the day and night ready for the early morning markets.
To add to his plate helping in the family business, he and his brothers worked in a local restaurant as dishwashers and kitchen hand. He very much enjoyed the hospitality scene. This is where Francesco’s baking passion began…
He took control of his destiny working hard and self teaching and experimenting whenever possible and these efforts in 2005 rewarded him the title of Apprentice of the Year for the entire of Australia and New Zealand.
Since then he has worked for Michael Klausen’s Braisserie Bread, worked under head chef Jose Mendonca who spent many years in Harrods London and gained a lot of inspiration from Chef Peter Gilmore.
With a foot in the market door and an excellent understanding of the industry, Francesco & girlfriend, now wife, Bianca began a wholesale business building a Sydney customer base.
In January 2012, Frank & Bianca opened the doors to Dolcettini Patisserie, Quarry Rd Dural. The kitchen and shop front are constantly buzzing with strong demand for their beautiful baked goods ever since. From 2016, a second concept store has been running successfully in Castle Towers Shopping Centre, Castle Hill.
Wife Bianca runs the business and the 2 stores, while the back of house is the engine room at full steam ahead supervised by Frank, Head Chef. A strong professional team of staff have made all the company’s successes possible as Dolcettini continues to grow.
Everything sold at Dolcettini is made at Dolcettini from base Mother Sourdough to layered elements in each torte, to glazes, garnishes and even the condiments served with Dolcettini breads and pastries.
