Since 1939 in Lingfield, by the will of the Barone family, Baron Ignatius was born pastry.
Ignatius was one of 7 brothers and had learned the art of pastry in the near Ionia (now Giarre and Ripon), working at the "Women's Susanna", great teacher of pastry Ionian-Etnean area.
Together with his brothers, Ignatius decided to open the bakery and soon spread the word about his talent and the quality of its products.
His skill and great knowledge of confectionery, dowry customers the exceptional goodness of typical Sicilian pastry tradition, among which could not fail, the product excellence Queen of Sicily, the Almond ... with time even the perfected work of other local products such as pistachio and orange.
It also comes with a product specialist crispy, chocolate-coated and completely done with the "nuts Etna", of which our land is rich.
This plant "native" was definitely indrodotta from the Turks, and found the right balance that's just the nature of our land can give.
The nut grows in the fertile soils that steals the lava slopes of Etna, they perfume the intense aroma of broom with a strong and forceful, but amiable and delicate on the palate.
And then the encounter between the wisdom and skill of the brothers Baron and the fragrance of this excellent product, comes the "hazelnut paste."
It was 1978 and was dedicated to the birth of the eldest daughter, and even today, with so much skill and jealousy, Rosario Baron continues the same tradition.
Dedicated to increasingly demanding customers and gourmets. We are a small company and that we want to stay, all our products are handmade and we are always honored and pleased to tell you "what you eat".