Vincenzo Alonzi

Vincenzo began his journey in the fog-draped streets of Turin. He apprenticed under master pastry chefs who treated sugar and flour as architectural materials. By age 15, he was already tempering chocolate for the city's most elite families.

"My grandfather taught me that a cookie isn't just a snack," Vincenzo says. "It reflects a baker's character. If you take a shortcut with the butter, you take a shortcut with your soul."

He spent thirty years refining his craft. From the busy boulangeries of Paris to the quiet patisseries of Rome, Vincenzo studied the science of dough and the art of balancing flavors.

He discovered that the secret to a great cookie is time. His signature dough matures for 72 hours. This allows the enzymes to unlock deep notes of toasted caramel and hazelnut.

Why Goodyear? "Luxury shouldn't be restricted to New York or Milan," Vincenzo explains. "I wanted to bring high-quality baking to families who value the craft. My goal is for Goodyear to be where people taste the best cookie of their lives."

Today, Vincenzo still rolls every cookie by hand. There are no machines and no compromises. Just thirty years of experience in every bite.