I married John Cimini, the founder, 30 years ago. The relationship has been very fulfilling; John is doing his calling, definitely. The highs for me [working at Cimini’s] would be serving a premium product, well priced and made with love. When John’s parents migrated 50-odd years ago [from Italy], they brought some recipe books with them and opened their own cake shop in Leichhardt and hand made all of their products with love. That book has been passed down, so John is using that recipe book and still making things the old-fashioned way.”
“We are proud Australians but Italy is our heritage; we make some Italian products. I know people are coming into a place where they should feel very welcome, they’re treated well and they get a good product — and I thrive on that!”
“We do play some Italian [music] favourites but we break it up a bit, people might get annoyed otherwise. But anything uplifting and that makes you feel good; I like to think of my shop as a bit of a feelgood place, whether it be the music, ambience, the staff. I wouldn’t have anyone here who doesn’t treat people the way I do. Being a family business, it’s almost like you’re coming into my home.”
“My pick of the menu? The meat pies are beautiful. And of course the ricotta canoli cake, but there’s really not much left at the end of the day. Something will tick someone’s box.”
“Our walls are heavily covered with multiple awards, but when people come in and eat our products and notice the awards, that’s very rewarding. It hasn’t come without hard work, and we have won multiple awards — the Great Australian Pie Competition, Australia’s Best Pie Competition, local business awards, and also an award from The Daily Telegraph.
