TODAY AS YESTERDAY
We take our time. For the last 15 years, we have been stressing the importance of investing 72 hours of patient work into preserving flavors and respecting the sensory characteristics of leavened products. We ensure the quality of our production process at every single step by following a method that relies on grandpa Tranquillo’s traditional baking secrets.
How Loison panettone is born How Loison colomba is born