WHO WE ARE

IL VECCHIO FORNO
is a confectionery company specialized in the production
of Naturally Leavened Bakery Products.

OUR COMMITMENT

We have a vocation for Bakery and Pastry.
We create and produce exclusive specialties
of the Italian Confectionery Tradition
that we carry around the world.

The Mother Yeast is the foundation and fulcrum of the Company and it determines the organoleptic characteristics, quality and freshness of the product over the time.

THE VALUE OF QUALITY

THE MOTHER
YEAST

It’s the heart of all our pastry art.
Fundamental and immutable element,
it constitutes the inseparable link
with the Ancient Confectionery Tradition.

THE SELECTION
OF INGREDIENTS

We rely on a few and natural ingredients
selected with extreme care.
No compromise on their
quality and authenticity.

THE TRADITIONAL
METHOD

All products are made in full compliance
with the traditional method.
It takes three days to make one of
our Panettone, Pandoro or Colomba.

THE CERTIFICATIONS
OF QUALITY

For us, food safety is an
extremely serious matter for us. We feel the responsibility
to guarantee to the consumer
the highest levels of safety and hygiene.

THE PRODUCTION SITES

The production structure is divided into two plants,
the historic one in Brogliano (VI) and
the highly automated one in Cornedo Vicentino (VI).

It has been designed to guarantee
both a consistent production capacity
and a high organizational flexibility,
in order to be able to satisfy any
need concerning the projects of
our customers and business partners.

HIGHLIGHTS

0
TONS PRODUCED
0
PRIVATE LABEL SERVED
0
EXPORTING COUNTRIES

OUR EXPERIENCE AT RETAIL SERVICE

The great success of many Private Label Products is due to the quality and experience by IL VECCHIO FORNO.
Our aptitude is to be a «partner» of our customers and not just suppliers.

WHO WE ARE

IL VECCHIO FORNO
is a confectionery company specialized in the poduction of Naturally Rising Bakery Products.

OUR COMMITMENT

We have a vocation for Bakery and Pastry.
We create and produce exclusive specialties
of the Italian Confectionery Tradition
that we carry around the world.

The Moder Yeast is the foundation and fulcrum
of the Company and it determines
the organoleptic characteristics,
quality and freshness of the product over time.

THE VALUE OF QUALITY

THE MOTHER
YEAST

It’s the heart of all our pastry art. Fundamental and immutable element, it constitutes the inseparable link with the Ancient Confectionery Tradition.

THE SELECTION
OF INGREDIENTS

We rely on a few and natural ingredients selected with extreme care. No compromise on their quality and authenticity.

THE TRADITIONAL
METHOD

All products are made in full compliance with the traditional method. It takes three days to make one of our Panettone, Pandoro or Colomba.

THE CERTIFICATIONS
OF QUALITY

For us, food safety is an extremely serious matter. We feel the responsibility to guarantee to the consumer the highest levels of safety and hygiene.

THE PRODUCTION SITES

The production structure is divided into two enstabilishment, the historic one in Brogliano (VI) and the highly automated one in Cornedo Vicentino (VI).
It has been designed to guarantee both a consistent production capacity and a high organizational flexibility, in order to be able to satisfy any design and service need for our customers and business partners.

HIGHLIGHTS

0
TONS PRODUCED
0
PRIVATE LABEL SERVED
0
EXPORTING COUNTRIES

OUR EXPERIENCE AT RETAIL SERVICE

The great success of many Private Label Products is due to the quality and experience by IL VECCHIO FORNO.

Our aptitude is to be a «partner» of our customers and not just suppliers. 

OUR BRANDS