- About us
- Company details
A fire warms the heart and makes the dough rise. Our oven has been burning for three generations, keeping old baking traditions alive. There is a present, a past and a future that smell of vanilla and candied fruit. Our artisanal products become gifts that seduce the palate and capture the eyes. Our craft tells the story of our region, as it speaks to the world. This is Loison.
Year of establishment:
1992
Number of employees:
FROM 20 TO 49 EMPLOYEES
Annual turnover:
between 5 and 15 million Euro
Reference year of turnover:
2024
Export turnover:
From 5 to 15 million Euro
Activities:
Manufacture of food products
Manufacture of bread and similar products
Manufacture of fresh pastry goods and cakes
Manufacture of rusks, biscuits, preserved pastries and cakes
- Videos
- Catalogue
How we make our Panettone and Pandoro
Loison's Filone: a family recipe created in 1969
Loison's Sbrisola (or Sbrisolòna): a traditional Italian cake
Backstage: Loison's "Tema Natale 2020"
A recipe from Loison's cooking blog "Insolito Panettone": Tuna and fassona tartare with Panettone wafers
Loison - Winter 2018 (Catalogue)
BRC Certification 2020
Free Sales Certificate
- Contact Information
- Business Proposals
Company:
DOLCIARIA A. LOISON SRL
Telephone:
+39 0444557844
Web site:
Address:
S.P. Pasubio, 6
City:
Vicenza COSTABISSARA (VI)
Zip Code:
36030
E-commerce:
Social media:
Tag:
No business proposals uploaded
- Map
Panettone Mandarin
The one-of-a-kind flavor of our Panettone Mandarino comes from the intense fragrance that late-season mandarins from Ciaculli release. We have used this Slow Food Presidium in our recipes since 2005. We purchase this variety of mandarin orange directly from the Slow Food Consortium, and the candying process that the peel of the fruit undergoes follows specific guidelines from us. The unmatchable scent of Mananara vanilla from Madagascar (a Slow Food Presidium) added to our Panettone brings to mind the sweet and magical atmosphere of winter holidays.
Web site
https://loison.com
Colomba Salted Caramel
Loison's Salted Caramel Colomba is an original recipe by Dario Loison. The distinctive taste of salted caramel cream meets the enticing bitterness of dark chocolate chips to deliver a perfect balance of sweet and savory sensations. A layer of white chocolate and caramel glaze decorates this mouthwatering creation garnished with whole and chopped hazelnuts.
Web site
https://loison.com
Loaf Candied Pears and Spices
Naturally leavened sweet loaf covered with sugar frosting. The yellow paste is enriched with candied pears and a selected blend of spices.
Web site
https://loison.com
Sbrisola with Pistacchio Verde di Bronte PDO
Traditional and crumbly butter cake enriched with Pistacchio Verde di Bronte PDO (Slow Food Presidium).
Web site
https://loison.com/
Bacetto Biscuit
A heart-shaped cookie where tiny chocolate drops meet crunchy bits of hazelnuts from the Piedmont region. The unique taste of Italian tradition is delivered through this cookie for all occasions. Try it with a hot beverage or alone.
Web site
https://loison.com/