TOZZO, the Italian-Japanese pastry café helmed by Chef-Founder Fabio Bardi, introduces a charity initiative, “Desserts with a Good Cause,” from March to July 2025. Featuring exclusive maritozzo and gelato flavours co-crafted with culinary talents in Hong Kong, each dessert sold at HK$50 (Maritozzo) and HK$60-75 (Gelato) supports a chosen charity.
Collaborators include Agustin Balbi, Chef of MICHELIN-starred Andō; Fontaine Cheng, Regional Dining Editor at Tatler Asia; influencer Gloria Chung; culinary artist Hilda Chan, and pastry chef Mandy Siu. Each month showcases a new collaborator, starting with Balbi’s Dulce de Leche & Caramelised Walnuts Maritozzo and Coconut Tres Leches Cake Gelato in March. Other creatives bring diverse flavors like Kaya & Coconut Maritozzo and Genmai & Soy Sauce Caramel Gelato. This initiative promises a sweet summer with innovative desserts from renowned talents, supporting charitable causes along the way. Offerings below, subject to changes:
| Date | Talent | Offering | Role | |
| 1st-30th March | Agustin Balbi | Dulce de Leche & Caramelized Walnuts Maritozzo | Chef & Founder of 1* Andō | @agux1988 @ando.hkg |
| 1st-30th April | Fontaine Cheng | Kaya & Coconut Maritozzo
Genmai & Soy Sauce Caramel Gelato |
Regional Dining Editor, Tatler Asia | @fontimes |
| 1st-31st May | Gloria Chung | Fig Leaf and Blackberry Compote Maritozzo
EVO with sea salt crunch gelato |
Food & Travel Influencer | @foodandtravelhk |
| 1st-29th June | Hilda Chan | Double Skin Milk Pudding with Red Beans and Burnt Milk Maritozzo
Long Jing Tea Sorbet with Jelly |
Culinary Artist | @hildas.thyme |
| 1st-31st July | Mandy Siu | Italian lemon cream with black lime Maritozzo
Fromage Blanc with Summer Peach Gelato |
Pastry Chef & Founder of Finessence Patisserie | @mandys_pastrychef @finessencepatisserie |