Indulge in sweetness with Loison’s all-year-round bakery. From the softest focaccia of the Venetian culinary tradition – the Veneziana, to the most fragrant Sbrisola and Tosa. Taste our Loaf, whether with fruit or with chocolate, and do not miss our irresistible Biscuits. Loison’s year-round selection of baked delicacies delievers the excellence of our artisan work to your table. A bakery selection made with the best ingredients, perfet at breakfast or during a break, at anniversaries and on special occasions. You will find a Loison delicacy for every moment of the day.
Three Bonissima cakes with a mouthwatering filling of wildflower honey, figs and candied chestnuts
Six fragrant Sbrisola cakes made with almonds, hazelnuts, chocolate, honey, pistachio and mint
The Tosa cakes with beguiling fillings made of salted caramel, chocolate and hazelnuts
Single wrapped delicacies: 12 different flavours for 12 shades of delight
The symbol of the culinary tradition of Venice: soft sweet bread flavored with carefully selected spices
Simple origins, genuine products: bread baked in wooden ovens, the traditional sweets of Veneto. From here starts the history of the Loison family, who started out their business near the end of the 30s and Tranquillo, the grandfather, was the first to fall in love with the art of bread making and later passed it on to his son, Alexander. Together they transformed the bakery into a real and proper family business, inaugurating a new shop in 1969. The Company, now lead by Dario, Tranquillo’s nephew, takes on an international dimension from 1992 onwards. Their pastries, made with carefully selected ingredients, are exported in various countries in Europe and all over the world for an increasingly fond and exigent public. The secret of this success lies in the matching of tradition and modernity; in the recovery of antique recipes but also in their concern for new flavours; in the selection of excellent ingredients and in the use of innovative productive techniques.
Constant hand-crafted passion as well as managerial abilities: this is Dario Loison’s recipe for the third millennium.
Sourdough (natural Leaven) is obtained from the natural fermentation of rye flour, water, milk and fruit, therefore natural ingredients and yeast without the use of chemical substances. It is also called “Starter” dough because fresh daily leaven is obtained from it. It contains a high number of micro organisms, 100 billion Saccharomycetes and 2000 billion of lactobacillus per kg of dough, which multiply and stimulate an optimal leavening which is able to kill eventual pathogenic germs and therefore does not require preservatives. The resulting dough is spongy and, during oven baking, transforms into a soft product which maintains for a long time the exclusive qualities of the materials used and which undoubtedly presents a unique ease of digestibility.
Loison sell and ship in almost in almost all European countries!
