Between the late 19^th century and first decade of the 20^th, the commercial space became not only a place for sales, but also included a separate area for processing the product. The laboratory was equipped with professional, cutting-edge machinery for the production of chocolate, manufactured by the Lehmann company in Dresden and the Swiss Buehler at the turn of the century.

These machines covered all stages of production: the roasting of cocoa (carbon roasting);the separation of the cocoa fruit from the skins through a process that expels the skins by means of a fan and, at the same time, grinds the cocoa; the transformation into cocoa paste and powder with a mixer--a mill made up of a mobile granite table heated by rollers; the reduction of cakes of chocolate powder through a five-cylinder refiner and the subsequent processing in a flat basin of heated stone and granite that, through continuous and alternating movement, reduces acidity and makes the chocolate smooth and velvety; Finally, the final stages of the process—pouring the chocolate into molds and packaging.

Through a staircase that connects the back room with the underground laboratory, one is transported to another dimension—filled with old machines manufactured between the 19^th and 20^th centuries for the production of chocolate. These machines, covering all stages of chocolate production,  function even today, even if they are not in use because they are no longer aligned with current regulations. They are now part of a veritable chocolate museum, evidence of a historic activity in the city of Turin—home of good chocolate.

The Pfatisch Pastisseria is a member of the Local Historic Association of Italy , which includes 240 of the oldest and most prestigious public establishments in Italy, including hotels, restaurants, trattorias, pastry shops and cafés that have made history.

These are locales that have been protagonists in—and authors of-- the pages of Italian history because of events that happened there or because of the characters who participated in those events. As such, these places can be defined in all respects as “museums of hospitality”; their furnishings and memories are testimonies of the historical heritage and traditions of our country.
The Pfatisch pasticceria has formerly been frequented by great nobility and other from the cultural world: Prince Umberto and Princess Iolanda di Savoia, the Duke of Aosta, the Duke of Genoa, the Countess Calvi di Bergolo and the Countess of Mirafiori, Cesare Pavese, Primo Levi, Natalia Ginzburg, Indro Montanelli, Mario Soldati, Norberto Bobbio.
The Association of Historical Sites in Italy is overseen by the Ministry for Cultural Heritage and Activities.

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