At Campanelo, we strive to blend the unique flavors and aromas of the Dalmatian hinterland in our desserts. We combine childhood flavors with modern cake variations, presenting them in an interesting and original way.

When making our sweets, we use only homemade, seasonal ingredients, such as nuts and nut flours, almonds, walnuts, hazelnuts, eggs, fruit, and vegetables from our own farm as well as nearby small family farms.

Our pastry chef, Kristina, has been in the pastry business for seven years. What started as a hobby and love for creating desserts was eventually turned into a profession. She then completed her studies in French patisserie. Kristina draws inspiration for creating new desserts from everywhere—through conversations with friends and guests, trying and combining new flavors, and sometimes, they even come to her in dreams!

She has worked with several renowned world pastry chefs, from whom she has learned the most, including Karim Bourgi, Emmanuel Hamon, Johan Martin, and Toni Rodriguez. She often attends online educational courses as well.

“My greatest reward is when guests tell me, after some time, when they meet me: ‘I can still taste your desserts in my mouth!'”