BONIFANTI SPA
https://www.bonifanti.com
Our Group mainly comprises two Companies:
The Bonifanti Company was founded in 1932 when Vincenzo Bonifanti opened a pastry shop in Villafranca Piemonte and began to make Panettone using only the white mother sourdough, without the addition of accelerating yeasts (chemical or beer). Since then, the white mother sourdough is refreshed and renewed every day because such a combination of water and flour, contains specific families of microorganisms that allow the process of natural fermentation. A richness of flavours obtained from high-quality ingredients that pass selections with very strict controls. Local excellences such as butter, hazelnuts, chocolate and eggs from barn hens, the best citrus peels from sunny southern Italy, sultana raisins with thin peel from Turkey and vanilla beans from Madagascar. From the first dough to the packed product, it takes up to 3 days of work. It is the artisanal mentality of a Company that leaves to the nature the time of leavening and cooling after cooking. Much longer times than standard Panettone producers. Our artisanal, 100% natural technique brings enormous advantages to the consistency of the dough and, in addition, a greater shelf life and better digestibility.
The Biscottificio Grondona story starts in 1820 when Mr. Giuseppe Grondona decided to acquire an ancient factory housing an artisan flour mill and started bread production. Later in 1872, with Mr. Orlando Grondona the Company began the production of biscuits and pastries as well. Since then, a philosophy of Quality-Without-Compromises has been passed on from one generation to the next. Grondona has managed to combine family traditions with refined industrial technology without losing history and deeper meaning. The Company’s two pillars are the continuous search for the best raw materials and the constant use of only natural ingredients, the first of which is the white mother sourdough. Such a very special, 100% natural ingredient originates from two families of ancient yeasts and one of living lactic ferments, which allows us to avoid any chemical yeast in our recipes. For two centuries, Grondona’s family has kept the white mother alive using the same method: every day the 100-year-old sourdough is cared for, fed, and refreshed every 6-8 hours, 365 days a year. It’s an art handed down from six generations to today’s and it’s the only one that allows perfect control of this technique, which has become so rare today. Today’s yeast is a part of yesterday’s and brings with it the ancient ones. That’s why our products have a typical, unique and unmistakable flavour.
From the following links, you can download the 2025-26 Bonifanti Panettone Catalogue: https://www.bonifanti.com/it/prodotti/cataloghi/ as well as the 2026 Grondona and Duca d’Alba Catalogue: https://www.biscottificiogrondona.com/wp-content/uploads/2025/11/CATALOGO-2025.pdf.
The Bonifanti Company was founded in 1932 when Vincenzo Bonifanti opened a pastry shop in Villafranca Piemonte and began to make Panettone using only the white mother sourdough, without the addition of accelerating yeasts (chemical or beer). Since then, the white mother sourdough is refreshed and renewed every day because such a combination of water and flour, contains specific families of microorganisms that allow the process of natural fermentation. A richness of flavours obtained from high-quality ingredients that pass selections with very strict controls. Local excellences such as butter, hazelnuts, chocolate and eggs from barn hens, the best citrus peels from sunny southern Italy, sultana raisins with thin peel from Turkey and vanilla beans from Madagascar. From the first dough to the packed product, it takes up to 3 days of work. It is the artisanal mentality of a Company that leaves to the nature the time of leavening and cooling after cooking. Much longer times than standard Panettone producers. Our artisanal, 100% natural technique brings enormous advantages to the consistency of the dough and, in addition, a greater shelf life and better digestibility.
The Biscottificio Grondona story starts in 1820 when Mr. Giuseppe Grondona decided to acquire an ancient factory housing an artisan flour mill and started bread production. Later in 1872, with Mr. Orlando Grondona the Company began the production of biscuits and pastries as well. Since then, a philosophy of Quality-Without-Compromises has been passed on from one generation to the next. Grondona has managed to combine family traditions with refined industrial technology without losing history and deeper meaning. The Company’s two pillars are the continuous search for the best raw materials and the constant use of only natural ingredients, the first of which is the white mother sourdough. Such a very special, 100% natural ingredient originates from two families of ancient yeasts and one of living lactic ferments, which allows us to avoid any chemical yeast in our recipes. For two centuries, Grondona’s family has kept the white mother alive using the same method: every day the 100-year-old sourdough is cared for, fed, and refreshed every 6-8 hours, 365 days a year. It’s an art handed down from six generations to today’s and it’s the only one that allows perfect control of this technique, which has become so rare today. Today’s yeast is a part of yesterday’s and brings with it the ancient ones. That’s why our products have a typical, unique and unmistakable flavour.
From the following links, you can download the 2025-26 Bonifanti Panettone Catalogue: https://www.bonifanti.com/it/prodotti/cataloghi/ as well as the 2026 Grondona and Duca d’Alba Catalogue: https://www.biscottificiogrondona.com/wp-content/uploads/2025/11/CATALOGO-2025.pdf.
