Gian Piero Loddo began his activity in 1983 after 10 years of experience in a bakery and pastry shop, his training began in 1990 at the training school l'Étoile in sottomarina di Chioggia with the masters Luigi Biasetto and Stefano Laghi.
In 1997, with the opening of the most important training school in Italy, Cast Alimenti in Brescia, he continued his training path guided by the major professionals of the sector on the Italian and international scene such as Ugo Casalini, Fabio Tacchella, Achille Zoia, Lyigi Biasetto, Pier Paolo Magni, Frederic Bourse, Eliseo Tonti, Ifinio Massari, Stefano Laghi, Pier Giorgio Giorilli Rolando Morandin, Emanuele Forcone, Fabrizio Donatone.
His production ranges from the mignon to the modern cakes to the semifreddi, salty pastries, leavened to the Christmas decorations to panettone and pandoro, monumental cakes, chocolate processing, Easter specialties and not least the management of sourdough, the main feature of his leavened products.
The philosophy that Gian Piero has always wanted to adopt in its production, consists in the highest quality of raw materials.
- For several years now, margarine, industrial semi-finished products or artificial flavors are no longer used,
- Giving more space to: quality flours, mother yeast, butter, natural flavors and
- All 'use of products of our territory such as almonds, honey, ricotta cheese and citrus fruits.
In this way, in addition to the innovation of modern pastry, it guarantees a continuity with the confectionery tradition typical of the island. In this way Gian Piero Loddo was able to create a line of products recognizable for quality and authenticity.
