ABOUT US
Who we are
Gruppo Dolci is a Philippine-based food company built on three pillars: ingredient distribution, commissary production, and culinary R&D. What started as a gelato shop in 2010 has grown into a trusted partner for hotels, restaurants, and brands across the country.
Today, we supply premium ingredients, produce finished products at scale, and develop custom recipes tailored to each client's needs — giving our partners the flexibility to work with us in whichever way serves them best.
How we work
Our commissary is equipped with the latest technology and staffed by a dedicated team of chefs and food technologists. This combination allows us to move from concept to production quickly, without compromising on quality or consistency.
What drives us
Transparency runs through everything we do. Beyond supplying and producing, our team shares technical expertise directly with clients through training, hands-on support, and ongoing collaboration. We believe lasting partnerships are built on more than transactions — they're built on shared knowledge and trust.
PRODUCTS & SERVICES
ONE-STOP FOOD SOLUTIONS PROVIDER
From premium ingredients to finished products and custom recipe development, Gruppo Dolci brings everything under one roof. Whether you need to stock your kitchen, supply your outlets with ready-made gelato, pastries, breads, and drinks, or develop something entirely new, our team handles it — quickly and without compromising on quality.
Finished Products
From our commissary, we produce ready-to-serve gelato, pastries, breads, macarons, and drinks — made fresh with all-premium ingredients and available for regular supply. No need to build your own production line: order what you need, when you need it, at a consistency you can count on.
Ingredients
We are the exclusive Philippine distributor of MEC3 and Auro Chocolate, bringing world-class Italian gelato bases, couverture, variegatos, and multi-awarded chocolate directly to your kitchen. Whether you're running a single gelato/pastry counter or supplying multiple outlets, we deliver the same premium ingredients trusted by professionals across the globe — with the technical support to use them well.
Custom Research & Development
Have a product in mind that doesn't exist yet? Our team of chefs works directly with you to develop it — from first concept to a production-ready recipe, fast. We also offer private label production and technical training, so your team gains the same expertise we apply to our own.
THE TEAM
Laetitia Moreau – Culinary Director, Gruppo Dolci
Chef Laetitia Moreau, widely known as Leti Moreau, serves as Culinary Director at Gruppo Dolci, where she leads culinary R&D and creative direction across the company's three pillars: ingredient distribution, commissary production, and bespoke culinary innovation. She partners with restaurants and hotels to develop concepts that turn premium ingredients into standout menu experiences, drawing on her background in fine pastry and chocolate craftsmanship. Her work strengthens Gruppo Dolci's position as more than a supplier — a creative partner helping culinary teams bring ambitious ideas to the plate.
Kelly Go - CEO, Gruppo Dolci
Kelly Go serves as CEO of Gruppo Dolci, bringing a rare blend of business acumen and culinary training to the company's leadership. She studied Political Science and International Studies at the University of Chicago before pursuing classical culinary arts at Le Cordon Bleu Paris, grounding her business decisions in a genuine understanding of food and craft. Kelly is also co-founder of Auro Chocolate, the Philippines' award-winning tree-to-bar chocolate company, where she has spent nearly a decade building direct-trade relationships with Filipino cacao farmers and growing the brand into an international name. Her leadership at Gruppo Dolci extends that same mission — connecting premium ingredients, sustainable sourcing, and culinary innovation to serve restaurants and hotels across the region.
