Our story: Fraccaro, the art of home baking since 1932
In 1932 Elena and Giovanni Fraccaro opened the Fraccaro Dolciaria bakery within the medieval walls of Castelfranco, laying the foundation of a baking tradition which was destined to become famous. Alongside its popular bread, this small bakery soon started to be known for its cakes with such great appreciation that a second bakery was opened in Borgo Pieve, just after the end of the war. The new bakery specialised in the making of fragrant focaccie, panettoni and sponge cakes (plum-cake).
The key ingredient to this success was a proven and precise production method. The same principle was retained and enhanced when Fraccaro opened their dedicated cake factory: all the products are still made according to the artisan tradition, in the factory you will find the same scents and atmosphere as the original family bakery.
Family values are at the heart of our business
Simplicity, authenticity and community: our cakes reflect these values, the ones we share with family and friends, their smells and taste remind you of fond memories.
The Fraccaro Dolciaria business has developed through the years thanks to a solid family, its traditions and artisan expertise.
Our love of the environment:
We have chosen to be a business with minimal environmental impact
Sensitivity and respect for the environment have led Fraccaro Spumadoro to choose greener production models and use renewable sources of energy. Our solar energy system produces clean electricity and has reduced our carbon emissions by 52 tons a year; five years ago we also installed an environmentally friendly thermic system to heat production and proving rooms.
Fraccaro Dolciaria is also dedicated to use environmentally friendly packaging. By making it totally recyclable we aim to actively work to safeguard the environment.