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The company |
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The company boasts a multi-generational tradition of breadmaking.
After numerous expansions and a complete restructuring in the seventies, it was at the time among the largest breadmakers in
the Italian North East, while retaining its character as a centre of craftsmanship and excellence.
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The company has preferred not to transform its plant into completely automated processes, in the conviction that while
industrial breadmakers are capable of very high output, their products lack the fragrance and attractiveness to
the palate of breads made with processes anchored in traditional methods, and thus requiring manual processing
at various phases of the production process. |
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| Thus, despite the considerable amount of bread we produce daily,
our restructuring has never upset the delicate processes required for making bread according to
the age-old canons of traditional breadmaking. |
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| This company philosophy has resulted in widespread acknowledgement of Da Re bread as one of the finest products currently available on the market.
But this commitment has its own problems: the problem of distributing the product to a very large number of retailers,
the problem of working night shifts, and finding skilled labour prepared to work at night - which explains the high turnover of
labour in the industry. |
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Our response to this has been to invent, to discover and hopefully to enchant our market with a radically new product,
half bread and half breadstick, capable of keeping the genuineness and characteristic aroma, freshness and flavour of the handmade
bread of yesteryear. And all this, while keeping to the track of consolidated traditions. |
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