{"id":3046,"date":"2025-04-28T15:18:07","date_gmt":"2025-04-28T14:18:07","guid":{"rendered":"https:\/\/www.balconidolciaria.com\/storia\/"},"modified":"2025-09-08T14:43:32","modified_gmt":"2025-09-08T13:43:32","slug":"our-story","status":"publish","type":"page","link":"https:\/\/www.balconidolciaria.com\/en\/our-story\/","title":{"rendered":"Balconi 1953"},"content":{"rendered":"

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Our story<\/h1><\/div>

From a little shop on the Navigli in Milan<\/h3><\/div><\/div><\/div><\/div><\/div>
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The steps that shaped our journey to today<\/h2><\/div><\/div><\/div>

Our story began in 1953<\/strong> in Milan<\/strong>, in a small shop on the Navigli, where every day Balconi would bake delicious snacks<\/strong> and sponge\u2011cake tarts<\/strong>. Quality, taste, and tradition allowed Balconi to grow, transforming from a small pastry shop into a solid industrial enterprise appreciated in Italy<\/strong> and around the world<\/strong>. Our mission remains the same: to delight every moment of the day. The traditions<\/strong> behind our Italian products<\/strong> have endured across time and continue to look toward the future with the same passion\u2014bringing you the best. Because in everything we do, we put our heart! Tradition<\/strong> lives on through the craftsmanship and knowledge of those who, always, pursue quality and taste. These aren\u2019t just jobs\u2014they\u2019re artistry and skill united by a passion to create a unique tasty delight<\/strong> every day.<\/strong><\/p>\n<\/div><\/div><\/div><\/div><\/div>

1953<\/h3><\/div>
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The beginning of our sweet journey with the softness of sponge cake<\/h4><\/div><\/div><\/div>

Nerviano, the iconic place where it all started. Here, we have always baked our soft sponge cake\u2014the heart of every snack\u2014created by our Master sponge\u2011cake baker<\/strong>, who skillfully blends ingredients to ensure softness and flavor.<\/p>\n<\/div><\/div><\/div>

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2013<\/h3><\/div><\/div><\/div>

The family grows with the tasty wafers and biscuits from Albaredo<\/h4><\/div><\/div><\/div>

The beating heart is the cream room<\/strong>, where the magic of taste is born. Imagine a lab where every detail tells a story of passion and skill\u2014here, technology supports the process, but it\u2019s the human touch that makes the difference.
Our cream specialists oversee every step in creating true works of art.<\/p>\n<\/div><\/div><\/div>

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2017<\/h3><\/div>
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In Valdenza we honor the pastry tradition with shortcrust dough<\/h4><\/div><\/div><\/div>

Our culinary tradition blends with pastry art. Since 1977 in Valdenza, our dough makers passionately prepare shortcrust pastry,<\/strong> following an ancient traditional recipe, passed down through generations. Butter, flour, sugar, eggs, a pinch of salt, and lemon zest guarantee an authentically crumbly pastry.<\/p>\n<\/div><\/div><\/div>

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2023<\/h3><\/div><\/div><\/div>

Softness of muffins and plumcakes becomes part of our family in San Secondo Parmense<\/h4><\/div><\/div><\/div>

The hero of this story is Peppino Pattini, a man who, after a harrowing wartime experience, found his path back home. During his time as a prisoner under the English, he worked in the camp kitchens. One day, ordered by an officer, he created a sweet leavened cake he\u2019d never seen or tasted before\u2014the Plumk\u00e8 <\/strong>(the Italian\u2011ized \u201cplumcake\u201d). After the war, he devoted himself to baking, opening his own bakery in San Secondo Parmense. Peppino\u2019s small bakery has come a long way and today still produces delicious muffins and plumcakes. His legacy still brings a taste of love and passion for pastry art.<\/p>\n<\/div><\/div><\/div>

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2024<\/h3><\/div>
\"Croissant\"<\/span><\/div><\/div><\/div>

The art of naturally leavened goods arrives with the magic of sourdough\u2014for indulgent croissants and festive treats<\/h4><\/div><\/div><\/div>

The heart of our naturally leavened products is our sourdough, alive since 1896, still central to our slow, natural leavening. Preserving tradition means keeping alive an ancient practice that carries with it all the flavor and aroma of times past. Our keepers of the sourdough<\/strong> maintain it with care and patience for over a century.<\/p>\n<\/div><\/div><\/div>

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2025<\/h3><\/div><\/div><\/div>

The flavor of sponge cake enters a new era<\/h4><\/div><\/div><\/div>

In the heart of Castiglione delle Stiviere, the story of Pasticceria<\/strong> Freddi began in 1949. Founded by Luigi Freddi, it grew from a local bakery to a thriving industrial enterprise, renowned in Italy and abroad. The iconic sponge cake<\/strong>\u2014symbol of tradition\u2014was reinvented through modern technology. The bakery remains dedicated to using high-quality raw materials to satisfy a discerning audience. This approach blends innovation with traditional excellence<\/strong>, creating a bridge between the past and future of Italian pastry craft. Freddi continues to uphold its heritage of family passion, proving that evolution is possible while keeping roots strong.<\/p>\n

A new chapter, an ageless taste.<\/p>\n<\/div><\/div><\/div>

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2025<\/h3><\/div>
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THE ENTRY OF MELEGATTI: THE PANDORO, A SYMBOL OF ITALIAN INGENUITY AND ENTREPRENEURSHIP<\/h4><\/div><\/div><\/div>

It all began in Italy, in a small pastry workshop where, in 1894, Domenico Melegatti created a new festive dessert.
\nThis groundbreaking innovation was patented in 1895, establishing Melegatti as the inventor of the name, shape, and recipe of the famous Christmas cake we now know as Pandoro.
\nWith its unmistakable shape and iconic blue packaging, it has become a symbol of the Italian holiday season.
\nToday, more than 130 years later, Melegatti continues to innovate and stands as a symbol of Italian craftsmanship, bringing a piece of history to every table.<\/p>\n<\/div><\/div><\/div>

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Endless delights<\/h3><\/div><\/div><\/div>
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