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Chef's Profile
Pastry chef Rocco Marino took over a patisserie/cafe (including a brown/yellow parched excercise book with secret recipes) in 1988 from one of the earlier mentioned nephews. and went on to put his own professional fingerprints on the original recipe.
In 1989 Rocco struck up a relationship with a globetrotting vagabonding entrepreneurial Dutchman who suggested to Rocco to rebrand his business to 'Hard Rokko Cafe'.
The Hard Rokko Cafe became a famous around Europe both for its Baci's as well as Rocco's hospitality and warmth. Open 23 hours a day, the Hard Rokko Cafe catered to grandma's and grandpa's during the day, as well as hard-core night clubbers looking for Baci's or Pizza at 5:30am in the morning!
After many visits to Australia, Rocco decided to move to Australia in 2004, following in the footsteps of his Dutch friend who had moved there 8 years earlier.
Both entrepreneurs they decided to build on Rocco's experience a century of success of the original recipe, adding Australian ingredients to the original recipe and produce the new Bondi Baci's right here in Bondi Beach Australia.
What do they taste like? For you to find out!
Bondi Baci's are being supplied as party treats for weddings, corporate events, or sold as a coffee or tea accompaniment in restaurants, cafe's and hotels.
If you have any questions at all - contact us at info(at)bondibaci.com or
call us on +61 2 9519 2624
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