Loison: Christmas begins in May at Tuttofood

The Inverno Natale 2026 catalogue, the new packaging solutions and five brand-new dispensers dedicated to individually wrapped biscuits tell the story of a strategy that looks beyond seasonality.

For Loison Pasticceri dal 1938, which has been present at the event since its very first edition in 2009, Tuttofood is an opportunity to engage with buyers, distributors and international markets.

Loison Pasticceri returns to Tuttofood again this year. The artisan bakery based in Costabissara, Vicenza, will be at Fiera Milano Rho from 11 to 14 May to present its new Inverno catalogue dedicated to Christmas 2026, meet buyers and operators, and begin planning the most important season of the year. Its uninterrupted presence since 2009 confirms the value of the fair as a key event for the Food & Beverage sector.

The figures describe an artisan company with a strong international outlook: Loison has been exporting worldwide for over 30 years, with 66% of its export sales generated in more than 75 countries, over 600 direct customers and 98% of production under the Loison brand. Against this backdrop, Tuttofood becomes above all an opportunity to listen: to understand how the different channels are evolving, to engage with distributors and customers, and to prepare the strategies for the next Christmas season well in advance.

“We arrive at Tuttofood with a very full agenda of meetings and with the new Inverno Natale 2026 catalogue, which will be the starting point for tastings and discussions with operators,” says Dario Loison. “We all know this is a particularly complex moment internationally, and that is precisely why we need to plan, listen and keep moving. We are a small family business, but with great vitality, and in recent months we have not wasted time: we have worked on packaging, on new channels, on products that will be launched in 2027 and on decisive internal areas – from people to infrastructure and IT.”

At Tuttofood, the new Inverno Natale 2026 catalogue will be presented as a working tool for customers and distributors, together with the new packaging solutions, which confirm one of Loison’s distinctive traits: packaging as part of the product’s storytelling and of its value as a gift.

The fair will also be an opportunity to present five new dispensers, designed to strengthen Loison’s role in everyday moments of pleasure. Created to enhance individually wrapped butter biscuits – low lactose, less than 0.01% – from the classic Canestrello and Zaletto to the more indulgent Bacetto, Caramel and BlackHabana® varieties, the dispensers are intended for meeting places, hospitality areas, hotels, offices and corporate settings: environments where a Loison product adds quality to coffee breaks and moments of welcome.

Meanwhile, in the Costabissara workshop, the company is already looking ahead to 2027: new references are being tested and fine-tuned, including both year-round products and proposals dedicated to seasonal occasions. It is the Loison way of working: based on foresight and artisanal know-how, but also on organisation and research.

Loison Pasticceri dal 1938 – Company Profile

Simple roots, genuine ingredients, traditional sweets: these values form the foundation of the Loison family history, four generations of pastry chefs from Costabissara, in the province of Vicenza. It all began in 1938 with grandfather Tranquillo, the first to love the art of baking and to pass it on to his son Alessandro. Together they transformed the family oven into an artisanal business, inaugurating a new laboratory in 1969.

Since 1992, Dario Loison has led the company, in recent years joined by his son Edoardo, keeping the artisanal dimension alive while expanding presence in international markets, always looking to the future. Alongside them, Sonia Pilla, Dario’s wife and art director of Sonia Design, curates the packaging as true works of art: each package is designed to tell a story of beauty, culture and territory.

Every Loison creation is the result of passion, time and research: the cakes come to life from living sourdough, through a slow 72-hour production process with extremely selected ingredients, including recognized excellences such as Slow Food Presidiums.

Loison Pasticceri’s figures tell the story of an artisanal reality with a deeply international spirit: for over 30 years the company has exported worldwide, with 66% of exports reaching more than 75 direct countries; 98% of production is under the Loison brand, synonymous with “value” in the Gourmet segment. With over 600 direct clients worldwide, the company stands out for its short supply chain and its relationship of trust and transparency with customers and suppliers.