Signorelli teams up with Great British Bake Off star Sandro Farmhouse for limited-edition tiramisu cookie

Signorelli has teamed up with Great British Bake Off favourite Sandro Farmhouse to create a limited-edition Tiramisu Cookie celebrating the opening of the independent Italo-English bakery’s new Broadgate location.

The Italian-inspired indulgence has been created especially for the launch and will be available from Signorelli’s new bakery at Broadgate, Liverpool Street, this October.

On Friday 9 October, Sandro will join the Signorelli team at Broadgate for the official launch, baking on site and meeting customers.

To mark the occasion, the first 20 Tiramisu Cookies will be completely free. The limited-edition cookie usually costs £5.50.

The collaboration brings together Signorelli’s Italian roots and love of generous, freshly baked treats with Sandro’s creative approach to baking.

Sandro won the hearts of viewers when he appeared on the 2022 series of The Great British Bake Off, becoming known for his ambitious bakes, warmth and infectious personality.

Since appearing on the programme, the baker and foodie has continued to build his career, baking for names including Stormzy and Perrie Edwards and appearing on Lorraine.

Before Bake Off, Sandro worked as a nanny and community worker supporting children with autism, and his belief in the positive impact of baking remains central to his work.

Now he is bringing those good vibes to Broadgate for a day as Signorelli invites Londoners to discover its new hidden bakery in the heart of Liverpool Street.

Sandro Farmhouse said:

“I’m so excited to be teaming up with Signorelli and bringing a little Bake Off energy to Broadgate.

“Tiramisu is one of those flavours that instantly feels indulgent and comforting, so turning it into a cookie with Signorelli felt like such a fun idea. We wanted something that brings together that classic Italian inspiration with a proper, generous bakery treat.

“I’ll be there on 9 October baking and meeting everyone, so come and find us and if you’re quick enough, you might even get your Tiramisu Cookie for free!”

Rebecca Signorelli, Co-Founder of Signorelli, said:

“Opening at Broadgate is a really exciting moment for us and we wanted to create something special that gives people another reason to discover our new bakery.

“Sandro has such an infectious enthusiasm for baking and shares our belief that good food should make people happy, so he felt like a natural person to collaborate with.

“The Tiramisu Cookie brings together so much of what we love. It takes inspiration from one of Italy’s best-loved desserts and turns it into something playful, generous and unmistakably Signorelli.

“We can’t wait to welcome Sandro to Broadgate, get him baking with us and hopefully introduce lots of new people to Signorelli at the same time.”

Signorelli, the family-run Italo-English bakery founded by husband-and-wife team Rebecca and Alberto Signorelli, opened its Broadgate location after more than a decade building a following across Stratford and Canary Wharf.

Founded in East Village, Stratford, in 2015, the bakery combines the warmth, generosity and ingredient-led approach of Italian food culture with the comforting familiarity of an English neighbourhood bakery.

Its Broadgate bakery brings freshly baked cakes, pastries, chunky cookies, generously filled focaccia sandwiches and Italian coffee to the heart of the City, alongside aperitivi as afternoon turns into evening.

Food is made from scratch by Signorelli’s bakery team using carefully selected ingredients and simple flavour combinations.

Rebecca added:

“We have always wanted Signorelli to be somewhere that brings people together. You can come in for a coffee and pastry in the morning, pick up a properly filled focaccia at lunch or meet someone over cake later in the day.

“Having Sandro baking with us and launching a cookie inspired by one of Italy’s most famous desserts is a brilliant way to introduce that idea to Broadgate.”

Signorelli began in 2015 when Rebecca and Alberto opened their first bakery in the developing East Village neighbourhood in Stratford.

More than a decade later, it has grown to locations in East Village, Stratford Cross, Wood Wharf in Canary Wharf and Broadgate, alongside its dedicated Bakehouse in Stratford.

Growth has not changed Signorelli’s approach to food. Its bakery team makes food from scratch in-house, with an emphasis on carefully selected ingredients and avoiding unnecessary processing.

The philosophy is deliberately uncomplicated, cakes should be generous, cookies should have substance, pastries should be buttery and crisp, sandwiches should be properly filled and coffee should be excellent.

Signorelli works with smaller and independent suppliers that share its focus on quality, while waste reduction is built into production, with surplus food repurposed wherever practical.

The bakery also operates a predominantly women-led, inclusive and neurodivergent-friendly Bakehouse, where team members can learn practical bakery skills and develop on the job. Its production model avoids midnight baking as part of its mental-health-first approach.