About
Where It All Began
I started Zammo’s after years of baking at home — sourdough, biscotti, cakes, anything that made the apartment smell like comfort. It began under the name Glory Dough, selling small batches at local markets, where I discovered how powerful a single bite could be.
There was this moment — the Holy sh*t, this is good moment — when people would try something I made and their whole expression would change. Eyes widen. Shoulders drop. A smile creeps in. That moment is magic… and I wanted to chase it.
Baking has always been my way of creating joy. It’s science, art, nostalgia, and generosity all at once. And seeing people genuinely delighted by something I made? I knew right away this wasn’t just a hobby. It was the beginning of Zammo’s.
A Maltese–Australian Story Made in Hong Kong
Food shaped my life long before I knew it would become my business.
I grew up in a Maltese–Australian family where “come over for a coffee” was code for hours of talking, laughing, eating, and watching someone — whether it was Mum, my aunties or one of my Italian uncles — suddenly announce, “We’ll cook something!”
A quick visit always turned into a feast. Warm conversations, big trays of food, staying too long, leaving too late. Those moments taught me that food isn’t just sustenance — it’s connection, celebration, culture, and memory.
Travel added another layer. I’ve flown all over the world for work, and everywhere I go I search for flavours that stay with me — the ones you can still taste ten or twenty years later. Hong Kong eventually became home, and in a city filled with global influences, Zammo’s found the perfect place to grow.
Why Biscotti?
There are plenty of biscotti in Hong Kong — but I never wanted to make something ordinary. I wanted biscotti that feel familiar and exciting at the same time. Unexpected flavour trios. Spices with personality. Fruits and nuts that actually mean something in the bite.
I build flavours around a simple idea:
one interesting spice + one nut + one fruit = a flavour with a story
A little quirky. A little refined. Always balanced. Always simple. Always joyful.
And yes, I torture my friends with endless taste tests.
How I Make Everything
Small batches. No shortcuts. No cheap ingredients. Ever.
If I can’t source something good, I don’t use it. If something doesn’t meet my standards, it doesn’t get sold. My family would disown me if I cut corners — and honestly, I’d be disappointed in myself too.
Consistency matters. Quality matters. Flavour matters. And integrity matters most of all.
The Heart Behind It All
There’s a story from my father that has shaped everything I do. When he was a boy in Malta during the war, food was scarce. He and his siblings would visit the local bakery and eat the crumbs left on the counter. That memory stayed with him, and it stayed with me.
Maybe that’s why food feels sacred to me. It’s life-giving, comforting, celebratory, communal. When I bake, I’m honouring where my family came from, and creating something joyful for the people around me today.
What You Can Expect From Zammo’s
The Values I Stand By:
- Quality without compromise
- Unexpected flavours
- Joy and nostalgia
- Simplicity done exceptionally well
- Warmth, humour, and a little cheekiness
- Zero artificial flavours
- Zero boring food
If Zammo’s were a person?
Cheeky but elegant. Welcoming. Warm. A traveller with good taste. Someone who invites you in and says, “Eat, relax — you’re family now.”
What’s Next
I’m constantly developing new flavours (I have a whole lineup waiting), exploring collaborations, and building Zammo’s into a brand worthy of becoming someone’s favourite treat — not just in Hong Kong, but around the world.
Zammo’s is my way of sharing joy, one bite at a time.
And I’m just getting started.
