Handcrafted workmanship, very high quality, dependability of the products, personalised packaging, efficient service, accurate delivery times, but also a culture of good eating and exportation "made in Italy": all of this means that the Dolciaria Loison, which has 4,000 square meters of facilities in Costabissara, currently produces about 600 tons of sweets every year, for a sales turnover which surpassed 4,5 million Euro in 2006.
Currently, the company employees 15 direct production employees, which become 30 with the seasonal workers, and about 10 indirect representatives, in contact with the trade (shops and large distribution).
All of the processing phases of the products respect, today as in 1938, the natural quality and the slow nature of the processes, from the rising (three days) - which is base on the genuineness of natural yeast having low acid content - right up to the cooling, all very important to guaranteeing the freshness and the fragrance of the products over time.
The slow nature of the processes is balanced by the dynamics which characterises the organisation of the company: the use and the appropriation of the most modern communication technologies give the Dolciaria Loison the possibility to satisfy even the long distance customers.
It so happens that today, more than 50% of the sales turnover comes from foreign sales, from over 30 countries around the world, among which Germany, France, Spain, England, Brazil, Canada, Russia, Belgium, Greece, Switzerland, Japan, Korea, the U.S., South Africa and Australia.
Specialties
Biscotti, Panettone, Pandoro, Focacce, Cannoli, and many others Italian Specialty Cakes
