Carrara Pastries is an authentic pasticceria featuring home made Italian desserts.
The combination of our passion and use of the freshest and finest ingredients from the Italian territory allow us to create incredible pastries that will meet the request of every sweets lover. Our pastry chef Massimiliano Carrara, a native from the city of Lucca (Tuscany), is renowned in his country after graduating from the Italian Pastries Academy of Rimini. He has practiced his passion for cake creations for over 10 years and perfected the arts of chocolate sculpting and sugar pulling technique. Your dreams and cravings are awaiting our expertise to make the fantasy a reality as each exclusive dessert will make your mouth water.
In Italy, a kindness is often repaid or a guest welcomed with a box of sweets from the Pasticceria on the corner. Brothers Damiano and Massimiliano Carrara, natives of Lucca Tuscany, in Italy, founded Carrara Pastries to share that culture with as many as possible. Using only the freshest and finest ingredients so that we may deliver an outstanding product that we are proud of. Our mission is for our guests to be transported to Italy the moment they walk through our doors, and that they will taste and feel our passion for the highest quality product and service every time they visit.
Born and raised in Lucca, Italy, he started out in the restaurant world as a bartender. In 2011 settled in California where, together with his brother Massimiliano, opened Carrara Pastries. In 2015 he made his debut on Food Network when he competed on Spring Baking Championship, ranking second. He went on to winning Cutthroat Kitchen, and came in third on the 12th season of Food Network Star. You can now find him as a frequent judge on Food Network USA on shows such as Halloween Baking Championship, Guys Grocery Games, Christmas Cookie Challenge, Bakers vs Fakers, and more. He is also the host and judge on Bake Off Italia and Cake Star which airs in Italy. He is the Author of Dolce Italia, A Taste of Italy and “Nella vita tutto è possibile!”.
Born and raised in Lucca, Italy he began training at a local pasticceria at the age of 14. After graduating from the Italian Pastries Academy of Rimini, he is renowned in his county for his cake creations and perfecting of the art of chocolate sculpting and sugar pulling techniques. He has over 16 years of experience as a pastry chef.