Four generations of family and a century of business: from Luigi Massera, who opened the original wood-oven bakery in 1920, to his son Gino, who transformed it into a pastry shop, up to the grandchildren, who continue to bake delicious sweets. Crumbly torcetti (available with or without chocolate) are their workhorse. Then there are their meliga pastries, brùt e buon, baci di dama, canestrelli from Biella, tegole and the "Abricot" (the biscuit created for their 100th anniversary).
