Bakery

Since the 1950s, three generations of the Masini family in Fonni have made the Sardinian ladyfinger known as “Pistocu de cafei” or “Biscotto di Fonni”. Today Tipico operates on an industrial scale and exports about 25% of its turnover.

Valle Fiorita was founded in Puglia and links many traits of its essence and existence to this region. Throughout these years, the company has generated a human and social capital that is rich in facets, which is difficult to quantify, but which is reflected in every product. Cross-border rigour and research, ancient knowledge and technologies, human relationships and innovation: time, for Valle Fiorita, has been the bearer of wisdom, excellence and new challenges for quality, adding a depth of vision for the advancement of the company and its history, always connected to the land and locations.

Coghlan‘s has been a family run artisan bakery since 1988. Founded by Brendan & Yolanda Coghlan, the bakery started as a single retail outlet in Dublin city centre. They‘ve come a long way since then and these days the team at Coghlan‘s is proud to call themselves innovators in the Irish baking industry. They strive to challenge the status quo and to continually bring new products to market. They know this is essential to remain relevant in Ireland‘s now thriving food scene.

Sapidum is an independent specialized private label producer of gluten free and lactose free products, with over 15 years of experience of production according to highest international standards.