Specifically, they decided to declare war on the customary use of margarine, which is utilized to save money and for the ease of processing in the laboratory. Margarines, in fact, have a higher melting point than butter, that requires more technical processing and has higher costs. In addition, Marta and Felice choose to use only single-origin chocolates. Signature sweets The Grué pastry shop is a bright space with large windows and high ceilings. Sofas and armchairs around the tables are arranged after a long counter, which runs throughout the establishment, full of mignon pastries, single choice to build a future together. Their previous studies from before starting this new journey give them the strength and the open-mindedness to undertake the courses with Cast Alimenti and to do internships with the most important production kitchens in Italy. Pastry arts require discipline, scientific knowledge, technique and precision. It is what they are looking for; it is what they want. They are confident, aware of the difficulties and the hardships they will have to face. They know they are starting a job where they will be judged every day. Pastry arts are one of the most meritocratic and concrete activities that you can choose. Despite all these difficulties, they decided to open their shop and production laboratory in Rome, a city where there seems to be little space for modern pastry. A city in which, when Grué opened its doors, the beauty of a dessert was considered a bad thing: if it is beautiful, it certainly cannot be good! Haute pâtisserie in Rome In 2014, they opened their pastry shop in Viale Regina Margherita 95 in Rome with a sign that attracted curiosity and the attention of clients. Grué is written as it should be pronounced. Few know its meaning, as it refers to toasted and crushed cocoa nibs. Those who cross the threshold are curious and are driven to ask. Their goal is to create a cutting-edge production kitchen that does not involve the use of semi-finished products, but rather high-quality ingredients starting with the use of butter. 12
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