The rustle and bustle of contemporary living has put our hearts in a frantic craze and our stomachs bloated from indigestion. Translation-fast food has become the convenient way to eat on the go without taking too much time away from the schedule, but it does come with a price.

At high noon those sharp business suits dash to local cafes, grabbing their caffeine beans and less-than fresh doughnuts, all amidst their watch-checking, blackberry notifying reminders—for this is not a break my dear colleagues.

A pastry house that makes the guest part of the operation, while the quiet newcomer sits back and enjoys a succulent, fresh and baked good—now that's more of a break.

La Cornetteria began on this very notion, and a family-own prerogative of preparing delicious cakes, pastries, soups and Panini's that invites patrons to take a second and relax. Enter, Alessandro Ficca and Stefano and the cornetto. For those who are not of Italian blood, or have yet to conform to this ambrosial croissant, it's time to learn. The Cornetto is less about butter and saturated oils, and all about the texture of the dough, the saccharine sweetness and of course the ooze-filled creamy centre. The croissant is a traditional Italian delicacy and has the fluffy, light and moist taste but then add in the surprise of a chocolate, almond paste, custard, jam or a ricotta rich centre.

Ficca and Cicali used their knowledge and Italian connections to master up the perfect cornetto and then sold it to local cafes such as Montreal's Café Milano, Café Club Social on St-Viateur and Beniamino in Old Montreal.