Colombe artigianali Loison Pasqua 2021 The new Colomba
cakes 2021 are here
Discover more The taste of Italy Made in Italy
colombe e focacce Loison Pasqua2021 The new tasty Colomba
cakes 2021
Discover more The taste of Italy Made in Italy

Loison artisanal Colomba cake, Easter 2021

Be amazed by the quality of Loison artisanal Colomba cake.

You will find many flavors: from the traditional Colomba cake, to refined gourmet flavors such as mandarin colomba cake and the salted caramel one. The new collection dedicated to Easter 2021 collects the excellence of the Loison house to offer you high quality artisanal Colomba cakes, enclosed in elegant and romantic packages. Let yourself be embraced by the intensity of the black cherry and cinnamon taste, the freshness of the lemon colomba cake and the sweetness of the chocolate one and peaches and hazelnuts flavor.

New Salted Caramel Colomba

The distinctive taste of salted caramel cream meets the delicious selected single-origin cru chocolate to deliver a perfect balance of sweet and savoury.

The Classics

“Timeless” colomba cakes, rich in soft and aromatic candied Sicilian Oranges.

With Chocolate

Mouth-watering chocolate colomba cakes for the most avid palates.

Fruit and Flowers

Sought-after combinations of taste and flavour, of fruit and flowers.


The symbol of the culinary tradition of Venice: soft sweet bread flavored with carefully selected spices.


Sweet stories to share: Sbrisola, Bonissima, Loaves, Plumcakes and more.


Single wrapped delicacies: 12 different flavours for 12 shades of delight.

Loison – Three Generations of Pastry Makers


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.

The Natural Slow Leaving


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!