We start by mixing up our cannoli dough, which, like many traditional recipes, includes wine to add flakiness to our pastry. By contrast, though, our secret recipe brings big flavor with a few extra ingredients you won't find in a Google recipe search. So unlike others you might have had before that only taste like greasy, fried oil, ours are tasty enough to stand alone (but c’mon, we know you’re really here for the fillings). Since we make our shells by hand, we can also experiment with additions that add an extra layer to our flavors, like dark chocolate, ground espresso, or fresh herbs.

Then, our dough is rolled so thin you can actually see light shine through the other side. Each sheet of pastry is cut, rolled, and shaped again before frying. On average, it takes us four hours to roll our standard batch of shells. We spend three days making, resting, and rolling our dough, and then it can take upwards of eight hours to shape and fry them all — a true labor of love.

Once ready, each of our shells are dipped to order in chocolates, nuts, and more to make every cannolo extra special!

Our shells come in two sizes - full size, perfect for dessert after dinner, and minis (our personal favorite), great for parties and mixing & matching flavors.