Pastry Lab: A Grand Rebirth

Cactus Milano is rejuvenated with the introduction of its new pastry lab, distinctly delineating the bar area from the restaurant while maintaining a seamless connection. “I decided to separate the bar from the restaurant to clarify their identities, yet keeping them connected,” states the manager. Previously confined to a small corner, the pastry area now takes center stage. This new space, adjoining the restaurant, is designed to offer a refreshed experience under the guidance of Eva Galimberti, the talented pastry chef who has been working alongside Sebastiani since the opening.

Expanding its opening hours from 8 AM, Cactus’s pastry lab offers a variety of artisan delights, favoring vegan, gluten-free, and lactose-free options. The selection ranges from classic French pastries and cakes to pralines, macarons, and petit fours, all crafted in accordance with seasonal rhythms. From 10 AM, the offerings are enriched with savory dishes from the kitchen, perfect for a substantial breakfast or a brunch featuring dishes like yogurt with muesli, acai bowls, porridge, avocado toast, and pancakes.

Eva Galimberti, born in Sicily within an Italian-German context and Milanese by adoption, shares her unique journey: moving to Milan to study economics at Bocconi, she left university five exams short of graduating to follow her dream of becoming a pastry chef, gaining valuable experiences at Mudec, the Sicilian patisserie Ammu, and Charlotte Dusart’s chocolaterie. Now at the helm of Cactus’s Pastry Lab, Eva not only produces daily delights but also interacts with customers, accepting custom cake orders and selling freshly baked croissants.

The new pastry lab at Cactus Milano is more than just a refreshment point: it is a place where customers can enjoy a complete culinary experience, from breakfast to aperitif, in an environment that evolves throughout the day. Discover how every detail, from the pastry to the cocktail bar, contributes to creating a unique atmosphere, showcasing the creativity and commitment of Cactus Kitchen & Bar in the vibrant heart of Milan.

During the day, a curtain conceals the cocktail bar, but come aperitif time, it’s Giorgio Riva’s cocktails that take center stage. The pastry lab, sharing space with the new cocktail bar, transforms into an elegant tea room in the late afternoon and continues its metamorphosis into the evening by offering classic desserts like tarte tatin and vegan persimmon panna cotta.