Loison

About

In 1938, Loison opened his small bread bakery in Costabissara – a town on the outskirts of Vicenza - where bread was a staple food for the majority of the population. However, during World War II its distribution and consumption became limited.

The end of the war and the improvement of the economy led to an increase in the demand for sweeter and tastier products. That is when Tranquillo began producing focacce with figs and raisins. His son Alessandro soon expanded the range of products adding spreads, wedding cakes and fresh pastries that he would deliver personally to local coffee shops and families.

In 1955, Alessandro began specializing in the production and sales of Panettone and Pandoro cakes, yielding about 20-30 kilos a day. This new activity, together with the pastry line, was immediately much more profitable than selling bread alone.

In 1992, Alessandro's son, Dario, joined the company contributing to its international expansion whilst clearing the panettone cake from its traditional holiday role by bringing it to the table throughout the year as a basic ingredient for first courses, premium meats and refined fish dishes.

Know-How

The cake production is between 4,000 and 6,000 kilos per day and has a turnover of more than EUR 4.5 M. The flexibility of the structure, which is the result of a deliberate artisanal choice, allows Loison to meet the most demanding specifications and to constantly update its product range, which now consists of over 80 products with several varieties.
Over 50% of the turnover comes from international sales from 55 countries around the world, including Great Britain, France, Germany, Spain, Korea, Brazil, Canada, Russia, Belgium, Switzerland, USA, South Africa and Australia.
The company has an internal communication team which offers to the partners personalized sales and distribution services.