BIBANESI

SELECTED BY GOURMORI.

For generations, the company has boasted an ancient tradition in the production of typical Venetian bread.

Expanded several times and completely renovated in the 1970s, it was then one of the largest bakeries in the north-east of the country in terms of the quantity and quality of breads produced, without losing its importance as a food company dedicated to the production of traditional Venetian artisan products.

The company deliberately preferred not to transform the production facilities into fully automated processes, convinced that the so-called "industrial" bakeries produced very large quantities of bread, but without the characteristics of fragrance and attractiveness that are inseparable from a working method that is at least partially rooted in the best artisan tradition and therefore involves various phases that must be carried out manually during the production process.

For this reason, despite the considerable quantities produced every day, the subsequent restructurings have never interrupted the delicate and essential steps of a dough-making process carried out according to the strictest and most traditional rules of the art of baking bread. This rigorous business philosophy has ensured that the market perceives the typical Da Re bread as a product of great and recognised quality. However, this results in the difficulties of distributing the bread to a very large number of bakeries and outlets, the difficulties of working at night and the almost insurmountable difficulties of finding qualified workers who can work at night, due to the high turnover throughout the industry.

Hence the need to research, discover, "invent" a radically new product that is a bit of bread and a bit of stick bread, but at the same time able to preserve unchanged the characteristics of authenticity and fragrance, freshness and taste typical of good old handmade bread. And this in the wake of the most solid and best artisan tradition.