Making dough is a calling, and we’ve made it our own
Nobody becomes a dough-maker overnight. From panettone to biscuit pastry, every sweet goes through five stages, all of them carried out here and all of them done by hand.
Stage 1: Mixing
Our family started out as bread makers: working dough is what we do best, and we keep learning it from the finest professionals.
Every ingredient is worked in slowly, until the dough is smooth and elastic. That’s where soft, easily digestible leavened cakes come from.
Stage 2: Proving
This is the most delicate moment. We don’t use ready-made mixes: the dough is weighed, placed in the moulds and left to mature in its own time.
A carefully watched rise is what gives our baked goods their fragrance and makes them easy to digest.
Long proving, for a cake that’s easy to digest.
Stage 3: Baking
A well-baked cake keeps its fragrance and aroma intact. That’s why, after proving, baking is one of the steps we pay most attention to.
Once out of the oven, our leavened cakes are left to rest before anyone touches them.
At least eight hours’ rest before packing.
Stage 4: Decorating
Delicious, and beautiful too. Panettoni, colombe, brittle, nougat: the finishing is done by hand, one piece at a time, with every detail looked after.
Icing, chopped pistachios, icing sugar, candied fruit.
Stage 5: Packing
Careful packing keeps biscuits, mustacciuoli and all our other sweets at their best: their fragrance and texture stay just as they were in the bakery.
Every product is packed individually. Jars, bags and boxes are filled and sealed right here.
The story continues
Full catalogue and trade price list
We sell to shops, delis and importers. Tell us who you are and what you’re interested in, and we’ll send you our catalogue and a price list tailored to your business.