Dearest Tammy, thank you for spending time in our little bistrot. We certainly put passion into what we do and offer. I would just like to point out a few things concerning the menu and the products you tasted. Ours is not a bread-based menu. Our products are based on Mediterranean cuisine, therefore sustainable, seasonal products, ancient grains, legumes, extra virgin olive oil (cultivar: leccino). We only use Italian dried fruit, namely hazelnuts from the Langhe and Sicilian almonds. The béchamel is prepared exclusively with almond milk from Valdibella (neither cashews nor macadamia). We do not use refined sugars but only maple, rice malt, Panela and Rice Amasake (slow release sugars). We also offer Falafel, Farinata, Lasagna, Parmigiana and much more. We make bread only with dynamized water, wholemeal flour and sourdough. Pizza, savory pie, bread sticks, taralli and other products are not produced in the same way. Each of them has two to three days of leavening. The pizza is not low, it is as it should be, digestible! the same thing is said for the tomato. It's called siccagno! Not acid ! Sweets are just sweet. Not fake creams that nature doesn't provide us, not fake chocolate but only that of Modica I could go on but the truth is that perhaps you were expecting something much more Standard... Unfortunately we are not able to serve dishes created for the masses. I hope she could have recovered from the gastronomic disappointment in some other vegan restaurant. Namastè Alexandra