AT&B was born in year 1998 thanks to a passion for leavened dough and bread making.
Success is due to a great intuition: use high-quality organic flours obtained from wheat and from ancient grains like spelt or Khorasan Kamut®. The “secret” is the starter (mother dough): an ancient, powerful and living sourdough, looked after and refreshed every day since 1998. Today AT&B represents the only Italian productivecentre entirely dedicated to TOTALLY ORGANICPRODUCTION of celebration cakes, bread products,sweet leavened bakery products, biscuits and rustic rusks. The calling to high quality led us to be proud holders of the “Eccellenza Artigiana” recognition (Craftsmanship Excellency). Our innovative spirit, always detecting today’s nutritional needs and anticipating tomorrow’s ones, takes us to a continuous research and test of new flours, new fibers, new fats, new sweeteners, new recipes, new products. The new production plant, inaugurated in 2017, covers about 7000 m2 and employs 30 highly qualified operators. It is a “big organic oven” where leavened doughs take shape thanks to 3 different sourdoughs (from wheat, from spelt and from Khorasan Kamut®). We have years of experience and thanks to the use of simple and natural ingredients, non-hydrogenated fats, different sweeteners (cane sugar, agave syrup, fruit syrup and grain syrups), we reached the quality level attributed to the Verde&Bio products. In our laboratories we do not use milk and dairy products even for personal use of employees.