TOZZO LAUNCHES “DESSERTS WITH A GOOD CAUSE” CAMPAIGN FEATURING EXCLUSIVE GUEST COLLABORATIONS WITH HONG KONG’S CULINARY PERSONALITIES FROM MARCH – JULY 2025

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<<6^th March, 2025 – Hong Kong>> TOZZO, the contemporary Italian-Japanese all-day pastry café led by Chef-Founder, Fabio Bardi, announces an exciting new charity initiative to enjoy Desserts with a Good Cause from March – July 2025 showcasing a series of exclusive maritozzo and gelato flavours co-crafted with renowned culinary talents in Hong Kong.  All exclusive Maritozzo is priced at HK$50, and gelato at HK$60 for piccolo and HK$75 for grande, with 10% of profits donated to a charity of choice by the guest with each dessert sold.

March – July 2025: Exclusive Maritozzo & Gelato Flavours Supporting Charities of Hong Kong

Each month spotlights a new collaborator infusing TOZZO’s dessert creations with their own unique touch, beginning with Agustin Balbi, the Chef and Founder of MICHELIN-starred restaurant Andō, which currently holds the prestigious #37 spot on Asia’s 50 Best Restaurants. Also joining the lineup are Fontaine Cheng, Regional Dining Editor at Tatler Asia; food and travel influencer Gloria Chung; culinary artist Hilda Chan, and award-winning pastry chef and founder of Finessence Patisserie, Mandy Siu.

Kicking off the campaign in March, Chef Agustin Balbi brings a fusion of tradition and innovation to TOZZO with his collaborative offerings of Dulce de Leche & Caramelised Walnuts Maritozzo, and Coconut Tres Leches Cake Gelato, infused with hints of cinnamon, lemon, and citrus zest, paying homage to his Latin heritage.

April welcomes Fontaine Cheng, the Regional Dining Editor at Tatler Asia, known for curating stories celebrating Asia’s dynamic culinary scene, to create a delightful Kaya & Coconut Maritozzo, as well as Genmai & Soy Sauce Caramel Gelato, exclusively for TOZZO.

In May, Hong Kong-based food and travel journalist and influencer, Gloria Chung will bring her expertise in blending culture and cuisine to TOZZO, offering a distinctive experience for dessert enthusiasts. Finally, in June and July, Hilda Chan, a celebrated culinary artist, and Pastry Chef & Founder of Finessence Patisserie Mandy Siu, known for her background in acclaimed MICHELIN-starred kitchens and luxury hotels across Hong Kong, will showcase their innovative dessert creations in collaboration with Chef Fabio, promising a series of unforgettable sweet delights this summer. Full dessert collaboration lineup as below (for reference only, subject to final changes)

About MORE GOOD

Founded in July 2021 by Brian Fung, Kenneth Chan, Kiyoshi Hoshimi-Caines, Matt Abergel and Tim King, More Good has a clear vision where skills, resources and the desire to help can be combined to bring greater impact. Their mission is to utilise food industry expertise to provide quality meals to those in need, distributing them to beneficiaries in Chai Wan and partner charities for free. Quality ingredients, thoughtful cooking, and community collaboration lie at the core of their efforts, aiming to establish lasting relationships that deliver meaningful impact. In 2022, more than 15,000 meals were prepared and donated under the More Good Meals programme. 10% of the proceeds from March 2025’s Desserts with a Good Cause campaign will be donated towards More Good.

<<ENDS>>

ABOUT TOZZO

TOZZO, a contemporary pastry cafe, is led by Italian Executive Pastry Chef Fabio Bardi, the winner of the 2024 Tatler Hong Kong Best Pastry Chef award. The inspiration behind the name ‘TOZZO’ stems from the Italian term ‘Maritozzo,’ meaning “chubby,” epitomized by the playful red mascot. The menu highlights the Maritozzo, a traditional Italian sweet pastry filled with decadent whipped cream, alongside a selection of Italian-Japanese savoury dishes crafted by Chef-Consultant Agustin Balbi of the acclaimed One MICHELIN-starred ANDO, recipient of the recent 2024 Restaurant of the Year award by Tatler Dining Hong Kong. At TOZZO, a passion for exceptional cuisine and finest ingredients sets the stage for a warm and welcoming experience in the heart of Tai Kwun.

ABOUT CHEF / FOUNDER FABIO BARDI

Originally from Sardinia, Fabio Bardi hails from a family immersed in the culinary world, fueling his passion for food from an early age. With experiences ranging from renowned establishments in Italy to New York, Fabio honed his pastry skills at Ladurée in Paris before becoming the Executive Pastry Chef at Prime Steak Group in Ireland, innovating in the field of healthy yet tasty desserts. His journey continued with roles in Singapore at Bakerzin and later at 8½ Otto e Mezzo Bombana in Hong Kong, where he worked closely with Umberto Bombana to craft innovative Italian pastries. After a brief interlude in London, Fabio returned to Hong Kong as the Executive Pastry Chef at Dominique Ansel’s Dang Wen Li, showcasing his creativity and skill in blending global influences to create several now-famous desserts reflecting Hong Kong’s identity, eventually leading to his role as Head Pastry Chef at Estro by Antimo Maria Merone. Fabio’s culinary approach, influenced by his global travels and Italian roots, merges diverse flavors into intricate yet approachable desserts that celebrate a harmonious blend of cultures.

CAFÉ INFORMATION – TOZZO

Address – 2/F, JC Contemporary, Tai Kwun, 10 Hollywood Road, Central, Hong Kong (Access through Gallery Gate on Old Bailey Street)

Whatsapp: +852 5729 7821

Email: info@tozzo.hk

Website: www.tozzo.hk

Social Media: @tozzo.hk @fabiobardi84 @jiagroup

ABOUT JIA GROUP

JIA Group, meaning “Home” in Mandarin, is a Hong Kong based hospitality firm that is internationally praised and recognized for executing spaces and experiences rooted in style and substance. Founded in 2004 by entrepreneur Yenn Wong, JIA Group has established a reputation internationally as an award-winning trendsetter in the hospitality industry. The current portfolio includes 10 restaurant and bar venues in Hong Kong and in Hong Kong International Airport, full list of the restaurants and bars can be found on JIA’s website here.

www.jiagroup.co