Forneria Fattidigrano conquers the large-scale retail trade with special breads and artisan quality

In-depth knowledge of the market, attentive listening to the needs of large-scale distribution and an offer with tailor-made products and services: these are the ingredients for the success of Forneria Fattidigrano, the Brescia-based company that took 123rd place in the 2026 Growth Leaders ranking of Sole 24 Ore and Statista and fourth in the food sector, thanks to a Cagr of 44.72 per cent. The company was born from the experience of the Fattidigrano business network, which was started in 2017 with some bakery companies in order to allow quality companies with reduced assortments to enter the large-scale retail trade and to provide buyers with a single interlocutor with a wide offer, so as to optimise costs, services and product coding times. "Thanks to the business network, we discovered that there was still market space for special breads and to occupy it, we created our own production company from scratch," explains Mauro Passiatore, founding partner together with Laura Lamberti and Roberto Rizzo, all former agents specialised in frozen bakery and pastry products destined for browning in modern distribution.

It was in the midst of Covid that Forneria Fattidigrano began its activity in the Castenedolo (Brescia) plant, designed to maintain the artisan quality of bread, pizzas and focaccias but with a production capacity and in certified large-scale retail environments. Selected ingredients (such as quality flours and extra virgin olive oil as the only fat allowed), long leavening, elaborate baking (such as in stone ovens) and manual processing give life to a premium offer in terms of quality and price, bringing value and distinctiveness to the bakery counter of supermarkets and hypermarkets. Also with exclusive recipes created for individual retail customers. A successful formula, given that between 2021 and 2024, turnover tripled from EUR 1.1 million to EUR 3.3 million, rising to around EUR 4 million by the end of the year. The company has around 60 products in its portfolio and has its core business in special breads (from multigrain to seeded breads), which generate 60% of volume and 40% of turnover. Very dynamic is the world of snacks, such as the pizzettine of bread dough, filled with quality mozzarella and tomato pulp, which are selling very well. So much so, in fact, that they have been chosen as the first product with which Forneria Fattidigrano is attempting the corporate branding route. In fact, it has just launched a pack of frozen pizzettas, ready in five minutes in an air fryer, and perfect as an out-of-meal or home aperitif. 'We have the ambition to establish our brand with a product line,' adds Passiatore.