Massera pastry maker

The Massera pastry making was born in 1920, in Sala, a small village located on the green hill of the Serra, in the province of Biella.
The progenitor Luigi Massera opened a shop with an adjoining wood-burning oven, where he produced bread for his own village and for the neighboring ones in very hard years; despite this, the traditions of local cuisine were preserved and handed down from generation to generation.

Massera produced in his oven, once a year, for the village festival, the “Torcetto“, a donut-shaped biscuit.
After the war, his son Gino transformed the old oven into a small laboratory and, adding some changes in the ancient recipe, spread the sale of “Torcetto” throughout the Biellese on the basis of an artisanal production made up of exclusively natural ingredients: flour, butter and sugar.

Later on, the historic laboratory was transformed into a modern artisan company, able to distribute a wide range of products throughout the national territory such as “PASTE D’MELIA“, “BRÙT E BUON“, “SPUMINI ALLA  NOCCIOLA ”,“ TEGOLE ”and of course“ TORCETTI ”.

Today the Massera pastry shop has become the “flagship” of Biella’s confectionery production.

The constant development alongside a highly artisanal manufacturing have allowed the MASSERA company to receive numerous official awards such as prizes, journalistic and literary citations, and the prestigious mark of Artisan Excellence from the Piedmont Region.

Their shops
in Sala
Via regina margherita, 9 – 13884 Sala Biellese (BI)
Tel.+39 015 2551109
Time table: Monday-Friday 08,30-12,30/14,30-18,30 Saturday morning 09,00-12,00
Closing day: Saturday afternoon excluding Christmas period.
in Biella
Via della Repubblica, 65 – 13900 Biella (BI)
Tel: +39 015 20465
Time table: Tuesday-Saturday 09.30 – 12.30 / 15.00 – 19.00
Closing day (s): Monday and Sunday excluding midweek holidays and Christmas period.