Piantanida Bakery
The Piantanida Bakery was founded in 1962.
It has rehabilitated the culture of sourdough, a dough made of only flour and water, left to rise for a long time.
The artisan activity is divided into many baked products, from leavened products for breakfast to savory products for aperitifs and snacks, from sweets for tea to large leavened products for special occasions. Over time, all the recipes have been personalized, making them original and unique, therefore of exclusive production.
The processing method has been awarded with “L’ Eccellenza Artigiana” because only quality flours and selected raw materials are used, with traditional processing methods and techniques according to the specifications of the Piedmont Region.
SPECIAL PRODUCTIONS
The bakery offers a line of gluten-free products, suitable for everyone, with alternative and non-industrial techniques.
The products that are created are gluten-free, lactose-free and without added sugars to offer people with celiac disease and intolerance, but also those without specific disorders, genuine, healthy but flavorful foods
The “Gluten-Free” line is based on the use of flours such as corn, rice, sorghum, quinoa, amaranth, fonio, and above all on the use of dried fruit (almonds, hazelnuts, pistachios) carefully selected and ground directly in the laboratory. In the production of sweets, thickeners, additives, fibers and preservatives are not used with the use of lactose-free butter. A choice that allows us to produce with a base of just five or six ingredients, almost completely eliminating starches, which are an added sugar and a consequence of a high glycemic peak.
The products
