Loison bakery grants three generations of people able to constantly challenge themselves to keep up with the times and with food trends. Born as a small wood-oven bakery, through 75 years, the small workshop of Costabissara has become a well-established company whose production is in demand all over the world. In 1938, when Tranquillo Loison opened his small bread bakery in Costabissara , close to  Vicenza, Italy, bread was a staple food for the majority of the population. However, the introduction of ration cards during World War II limited its distribution and consumption. 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, a product that was discontinued in 1960. In 1992, Alessandro’s son Dario joined and eventually took over the company contributing to its international expansion as a symbol of what’s ‘Made in Italy’. Loison has its own Museum and Library featuring a collection of historical postcards, antique confectionery items and books on the history of bread baking and pastry. A place where to breathe and promote culture. Dario Loison at times undertakes the role of university professor and gives lectures on entrepreneurship at Italian universities. Loison hosts groups of students who visit our company for a day to understand how and where ideas are born.This year I tried the Panettone Limoni, naturally leavened, typically shaped where the surface is cutted with a typical cross cut. The yellow dough is eniriched with Sultana raisin, candied lemon peels and filled with delicious lemon cream. The other I tried is the Cherry Panettone (with red cherries) A beautiful and sensual panettone well leavened and literally filled with lightly sugared cherries taht pair greatly with te sweetness of the dough.

Her recipe ‘Cioccolatini ripieni di panettone all’ amarena’ (panettone stuffed with red cherried)  is featured in the Insolito Panettone, a collection of dishes created  by top chefs, friends, bloggers and fans who consider panettone not only as a Xmas cake, but also as an ingredient in sweet and savory dishes throughout the year. You can check the preparation here
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