Taste and tradition since 1982.
The Galasso Bakery was born in 1982 from the will of two brothers Donato and Canio who, together with their respective wives, founded the company in the small village of Atella, a village on the slopes of Mount Vulture in the province of Potenza.
Over the years they have learned perfectly the art of bread-making and pastry-making, passing on the same passion to the young Vito who took over the business in 2004.
Bread and Pizza
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Extreme care and attention is paid to the choice of raw materials such as flours, natural yeasts and mixed aromas. Among the little big secrets, there is that of a very particular mother yeast whose formula is kept and handed down since the first opening of the shop.
Pastry shop
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Among our dry pastry specialties it is possible to find desserts linked to popular tradition such as: Cantucci, Stozze, soft Mostaccioli, hard Mostaccioli, Calzoncelli, Taralli, Vaccarelle, Mastaccere, Almond Paste, Butter Biscuits and much more.
The traditional recipes are flanked in a parallel way by sweets obtained using wholemeal flour and raw cane sugar.
Great leavened products
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The careful selection of quality raw materials and the use of sourdough have led to the birth of quality artisan panettone and colombe signed by Galasso.
Thanks to the Galasso Bakery, your Christmas will have more flavor with the 9 artisanal panettone with refined tastes:
