Founded in Turin in 1964, Maiana moved to its current site in Fossano 10 years later. Over half a century, the bakery has enlarged its facilities (now a shining example of architecture and design) and line of production. In addition to panettone and colombe Easter cakes they make pandoro cakes and chocolate Easter eggs. They take pains to see to it that every stage of production is carefully controlled, and their approach, which draws on traditional methods of preparation, is decidedly artisanal. Take, for example, their decision to use only natural yeast starters, which guarantees easier digestibility, and the choice to use only select, natural products that are free of chemicals, conservatives and OGM. But they aren’t afraid to take advantage of the latest technology either. These characteristics have all contributed to their success. Their panettoni and pandori come in all different varieties, including Christmas gift packaging. We also recommend their cakes (starting with their tiramisù), colombe Easter cakes (the ‘chocobrownie’ is a particularly enticing recent addition), and their ‘gran nocciolato’ Easter eggs, available in milk chocolate, dark chocolate and hazelnut gianduia.

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