A family recipe, thirty years in the making.
Holly grew up watching her Nana make cannolis by hand for over thirty years. After tasting a store-bought cannoli on a trip, we knew we could do it better, so we started making everything ourselves from scratch. The shells, the cream, all of it. Anthony had never even heard of a cannoli until he met Holly seven years ago, and now he is all in. Carter's Cannolis launched about two months ago and has been growing fast through art and wine festivals, private events, and word of mouth. We fry the shells and pipe the cream fresh the day of every event, because that first crunch matters.
Holly is Mexican and Italian, raised in Nana's kitchen. Anthony had never had a cannoli before he met her. Seven years later, he pipes cream faster than she does. We are a two-person team, and every order runs through our hands.
Shells fried that morning. Ricotta whipped and folded. Cream piped just before you take the first bite. Nothing sits. Nothing gets soggy. That first crunch is the whole point.