Alessandro Servida

Breakfast is the anchor here: a cappuccino, something laminated from the morning bake, and a case running from Mont Blanc to a dark chocolate and raspberry cake called the Donatella. Alessandro Servida opened the Milan atelier in 2018 as the metropolitan face of his pastry work.

From a family workshop to a Milan atelier

The story starts before Milan. Servida grew up around Pasticceria Alex, the workshop his parents founded in 1981 in Pantigliate, and worked there as a teenager before pastry became a profession. His training was shaped by Iginio Massari, and he has belonged to the Accademia Maestri Pasticceri Italiani since 2013. The Milan shop reads as an evolution of that path rather than a break from it: modern and urban, with breakfast, coffee and refined pastry setting the tone. The place is best understood through its cakes, its viennoiserie and its daily production rather than as a restaurant with a pastry sideline. There is craft weight behind it too, including Tre Torte in Gambero Rosso’s 2025 pastry guide.

A morning stop that carries into the afternoon

The pastry case and the way it fits a Milan day are the strongest reason to go. For regulars it works as a morning ritual built around cappuccino and something laminated, then as an afternoon pause when the sweet side of the counter is easier to browse. Croissants come in several forms, pistachio, chocolate, plain and crème, along with pain suisse, and the smell of butter carries across the room. Eggs, toasts and juice broaden the breakfast without shifting the focus away from pastry and coffee. The service has the habits of a neighbourhood pasticceria: regulars greeted by name, patience with visitors working through the language.

Start with the Donatella, then the croissants

For a first order the named signatures are the clearest anchors. The Donatella pairs dark chocolate and raspberry and is the most personal cake in the case, a family name attached to a contemporary flavour. Mont Blanc is the other creation tied to the atelier, a classic reference point that sits naturally beside Servida’s polished style. If the visit is breakfast-leaning, move to the laminated pastries instead: the pistachio croissant is the one most often singled out, with chocolate, plain and crème versions and pain suisse alongside. Cappuccino is the standard companion to any of them. The most accurate way to use the place is as a refined pastry shop with a strong café rhythm, so take the signature cakes first and let the day’s croissants decide the rest.