QUALITALY

OCT. NOV. 2017

therefore, alongside the traditional

product, there must always be a sweet

suitable to satisfy even the needs of

these customers.

And if it is also easy to find

‘alternative’ ingredfients, it is

complicated to recalibrate our recipes

to make preparations of this type.

However, it is certainly a satisfying

field to explore.

With my excellent staff, Mattia and

Valentina, I have therefore created

a line of ‘free from’ products: our

bread is without lard, the brioches

do not contain margarine but

exclusively high quality butter, the

fillings contain neither additives

nor preservatives. Our ice cream

is produced using milk, cream and

mountain yogurt, fresh fruit and does

not contain gluten. We have a range

of products made with rice butter

and, from this year, in addition to

the whole brioches, we include a

wholemeal panettone in our range for

Christmas.

How hard is it for a young girl like

you to give up the ‘freedom’ that

other types of work can give you?

Work occupies most of my day.

However, it is known that our

business penalises private life

because, in addition to the hours

dedicated to actual production,

there is also the time to be destined

for the organisation of work,

orders, employee management,

communication with customers,

bureaucratic aspects. I am fortunate

to be joined in this by my parents,

in fact my father helps me in

the complex management of the

economic aspects and plays a truly

priceless role, while my mother,

with her “manic” care for details,

deals with the relative part of sales

and communication. Support also

comes from my brothers, who help

me both in production and in the

‘social’ aspect. I do not deny that

there are days when I would like to

be carefree like many girls of my

age, but what gives me the strength,

besides my family which spurs me on

continually, are the satisfactions that

our customers give us.

How many people, besides your

family, work with you? What is the

average age? A very difficult aspect

of our work is the search for the

right staff.

We need a cheerful person, who

knows how to relate to the customers,

and dedicates the right attention to

them and who knows how to sell.

During these two years we have had

some difficulties from this point of

view, but luckily we found 4 members

of staff, Agnese, Alexander, Eraldo

and Simone, all very valuable and

invaluable to us. In production

instead there are, besides me, Mattia

and Valentina. They have now

become my second family because

we spend a lot of time together and

I’m very satisfied with them and the

team we have created. We are all very

young, average age 26, and this I

think is a point in our favour because

we are full of energy, with a desire to

work and offer new things.

Do you use social? Do you think

it’s an obligatory choice?

The advent of social networks has

represented an innovation from

which an operator of our sector can

not disregard: it is a very important

tool for us, because the client often

relies on the network to decide where

to eat, drink a coffee or to have an

aperitif.

It is essential therefore not to lose

sight of this opportunity to intrigue

customers with photographs, posts

and captivating communications,

which will entice them to come and

visit us.

All this allows a free word of mouth,

but it also implies a negative aspect,

that of the negative reviews, which

sometimes, even just for a simple

carelessness, we are forced to accept.

The criticism is certainly very useful,

when it is constructive, because from

mistakes you learn and improve,

but sometimes you can find yourself

victim of negative reviews, without

having previously informed by the

customer and this is unfair and

harmful.

Let’s talk about suppliers. How do

you move around in this area?

It is very important to choose the

suppliers carefully, keeping in mind

two aspects: the quality and the

convenience of their range. During

the start-up phase of the locale it was

very complicated for me to decide

which products to use, because

you are in front of an endless range

of possibilities: depending on the

degree of quality of the product you

intend to produce, you must adopt

a line of appropriate products. I, on

the back of the training I received,

immediately decided that my efforts

would be directed to the creation of

products of the highest quality and

from here it was natural to turn to

companies that gave me guarantees

in this sense.

Who are your models and who

would you like to have a 4-hand

experience?

Definitely Iginio Massari and

Leonardo di Carlo are two masters

I always refer to because they are

part of the foundations of Italian

confectionery. Regarding the bakery,

I follow very much Alessandro

Bresciani, who we also had as a

consultant in our laboratory. Lately I

am very attracted to Silvia Federica

Boldetti, winner of the world title

“The 2016 Pastry Queen”, of whom

I admire the determination and the

desire to be continually tested. Lately

I am in contact with her because I

would like to be able to organise a

collaboration to review some of our

organisational aspects and include a

new line of products.

Plans for the future?

Soon we will be present at the

Christmas market in Trento, where

we have been assigned a small

house in which we sell our products:

panettone, biscuits, special bread

and sweets typical of the territory.

We will offer always fresh products,

prepared in our oven in Vicolo degli

Orbi, where new recipes mingle with

traditional flavour. With regard to

my future, I would like to be able to

expand our sales network of bakery

products, acquiring new customers

and expanding the production part.

I would also like to organise pastry

and baking courses to convey to

people everything I have learned and

I would like to work with children,

perhaps creating collaborations with

schools. I would also like to learn

to be more autonomous on so many

aspects, but especially I would like