Easter indulgence arrives the Pidapipo way, with the return of its cult-favourite Hot Cross Donut, elevated this year with a fig-inspired twist, alongside an expanded Cioccolato collection handcrafted at the Fitzroy Laboratorio. From gelato-topped doughnuts to single-origin chocolate eggs, Pidapipo’s 2026 Easter line-up celebrates Italian tradition with a playful spin – designed for gifting, gathering and seasonal indulgence.

HOT CROSS DONUT

Back by popular demand, Pidapipo’s ultimate Hot Cross Donut is made fresh each morning by the team at the Fitzroy Laboratorio and available at all Pidapipo stores for a limited time over Easter. This year’s Hot Cross Donut features a hot cross bun-flavoured doughnut with dried figs, filled with custard on one side and fig on the other, then topped with almond gelato and finished with spiced caramel sauce – a nostalgic nod to Easter classics, reimagined the Pidapipo way.

 6 PACK “KINDER-SIZED” EASTER EGGS

Bags containing a mix of dark and milk chocolate eggs (three of each) are wrapped in bespoke packaging designed by Studio Ongarato, inspired by traditional Italian confectionery design. Individually wrapped and hand-decorated, they’re perfect for Easter egg hunts, thoughtful gifting or personal indulgence.

TIN WITH 6 DECORATED EGGS

Pidapipo’s best-selling praline-filled chocolate tins are also returning for the season. Encasing a trio of flavours, the selection includes dark chocolate filled with white chocolate peppermint ganache; milk chocolate filled with caramel and milk chocolate ganache; and white chocolate filled with white chocolate and matcha ganache.

10 MINI EGGS

A new entry for this year are the 10 mini eggs, produced in-house at the Fitzroy Laboratorio using Pidapipo’s single-origin cacao. Either 72% Dark Chocolate or 46% Milk Chocolate, these little eggs delivers a rich chocolate experience.

Whether planning an Easter celebration or simply seeking a seasonal sweet fix, Pidapipo’s 2026 Easter range delivers a playful, handcrafted take on tradition.

Photography: Sarah Forgie

Stylist: Chris Yuille

Creative: TRiC Studio