The time


Born as bakers who used natural yeast from white mother to churp out a bread that remained fresh for many days, the Bonifanti were always in love with pastry; In particular of the recurrence, that is the Panettone and the Dove, because the "starting value" was the same: a live yeast of beneficial microorganisms, stabilized and constantly regenerated. The step to become artisan pastry chefs was therefore easy.


Present, Futur

Today, compared to the past, the consumer has evolved because he reads the labels and because he knows what he wants to buy; and wants to buy not only a good product but a good product that does not hurt him. Our Panettone, worked in a traditional way, are becoming extremely topical and will be increasingly sought after and appreciated.