From artisanal doves to designer eggs and gourmet pastries: all the new 2025 creations by the best pastry chefs.

Belgian chocolatier Charlotte Dusart presents the Capsule Collection Pâques 2025, “ Champ de Fleurs ”, field of flowers, focusing on the shape of eggs, the Easter symbol, and on delicious surprises. “Even the work done on the shells reveals unexpected consistencies and truly atomic fillings,” she explains. “As we know, I like to surprise!” In boutiques and <a href="https://charlottedusart.com" target="_blank" rel="noopener">online</a> .

<a href="https://amedei.it/" target="_blank" rel="noopener">Amedei</a> , Italian excellence in the art of chocolate, presents Il Biancolatte for 2025, an egg that celebrates sweetness through selected ingredients and a double soul, a casket of the finest milk chocolate and creamy white chocolate that blend together and enclose the surprise: two filled eggs. An ode to simplicity and the quality of only fine ingredients.

<a href="marchesi1824.com" target="_blank" rel="noopener">Marchesi 1824,</a> in addition to leavened products and eggs, presents the classic Neapolitan Easter cake, the Pastiera, which has a soft filling of cooked wheat cream, soft ricotta and candied orange. Presented with a nest of Easter eggs that immediately make you happy.

<a href="https://www.santambroeus.com" target="_blank" rel="noopener">Sant Ambroeus Chocolate</a> eggs are born from a recipe that has as its protagonist the cocoa of African origin, the single origin São Tomé, typical of the Gulf of Guinea and among the most prized in the world. In addition to the fine dark chocolate eggs, the special eggs in pastel pink and blue, emblem of the brand, cannot be missed.

<a href="https://pasticceriaclivati.it/" target="_blank" rel="noopener">Pasticceria Clivati</a> also presents the pastiera, which is prepared following the original recipe except for the use of lard, which is replaced by butter. The cooking of the wheat, then with the sheep ricotta, candied orange, orange blossom water is slow and at a low temperature.

<a href="https://giacomomilano.com/it/i-luoghi/botteghe/giacomo-pasticceria-milano" target="_blank" rel="noopener">Giacomo Pasticceria</a> celebrates the Easter tradition with chocolate eggs and the classic Colomba, made using the best raw materials. Delicious and fragrant, it has a soft and fluffy dough, enriched with Calabrian orange peel and crunchy almonds.

In Chef Cannavacciuolo &#39;s pastry laboratory, Pastry Chef Kabir Godi creates Easter eggs and leavened sweets. Among these, the wholemeal Colomba with dark chocolate and cranberries , combines deliciousness and well-being. The dough is soft, rich in aromas and contains chocolate chips and candied red fruits. It can be purchased in<a href="https://shop.antoninocannavacciuolo.it/lancio-pasqua-2025/" target="_blank" rel="noopener">online shopping</a> .

Last but not least, the <a href="https://www.olivieri1882.com" target="_blank" rel="noopener">Olivieri 1882 colomba,</a> light and soft, testifies to the work of Nicola and Andrea Olivieri, the fifth generation of the company, and the desire to offer a quality product. The live mother yeast is the essence of an artisanal colomba that requires a natural leavening process of four days and that comes from two doughs separated by as many resting phases before cooking.

Easter 2025: The Sweetest Surprises – Signature Colombe, Chocolate Eggs, and Pastiere

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