Founded in Verona in 1922 as a family-run business built on Ruggero Bauli’s artisan craftsmanship. Now at its third generation, Bauli is an industrial reality that has managed over the years, thanks to its know-how and passion for the art of confectionery and technological development, to establish itself as a leader in the confectionery sector in the market of recurrence products and croissants.

With its one hundred years of passion and quality, Bauli is the brand of reference for those in search of fluffy, pastry-inspired goodness, with attention to every detail, ideal for making sweet everyday and festive moments special. Our secret ingredient is old as brand’s history, Futura, Bauli’s exclusive mother yeast.

Motta’s tradition began more than a hundred years ago. It is a story that intertwines passion and ambition, the history of a craft workshop where, from an idea by Angelo Motta, an international icon was born: the Panettone. On the strength of the know-how acquired, Motta has been the protagonist, over the years, of innovations that have gone beyond the product, setting trends in society and language, marking a change in lifestyle.

In 2024, the skill of Motta’s pastry chefs meets the star talent of Bruno Barbieri, giving life to a new line of exclusive creations and a new chapter of the incredible history of the brand.

The history of Doria dates back to the 1800s with Alessandro Zanin, who in Sarmede, on the Treviso hills, began producing bread. His son Ugo expanded the business to other bakeries in the area, and thanks to his wife Antonietta Donadon, an expert pastry chef, introduced the production of sweets.

From here on, the two souls, sweet and savory, became the heritage of the company.

In 1950, the Bucaneve biscuit was created and launched, and with its deliciousness and distinctive flower shape, it entered Italian homes to remain there to this day as a true cult biscuit.

The Bistefani brand was founded in 1955 in Casale Monferrato. In its 65 years of history, the brand, remaining faithful to its philosophy of high-quality industrial pastry, still expresses tradition today, combining respect for the past with innovative production techniques that ensure excellent products.

In 1921, The Alemagna brothers launched a confectionery business marking the beginning of the Alemagna legend. Based on a naturally leavened pastry, quickly gained popularity. Today, Alemagna represents artisanal production marked by high quality, elegance, and style.

Casalini, through the production experience, the ingredient selection process and the natural leavening process adopted by the Bauli Group, guarantees certified quality at an affordable price.

Through strong specialization, innovation and service, it is able to offer high quality standard products to support the Private Label.

Max Sport s.r.o. was established in Slovakia in 2005 to develop, produce and sell nutritional supplements for the general public.

The demand for tasty, high-quality protein bars has spread beyond athletes to the general public. Max Sport delivers healthy, practical, affordable dietary alternatives for everyone.

Thanks to a wide range of baked desserts for festivities, Bauli leads the Christmas market with over 39% market share and the Easter market with 32.5% share (by volumes).

The Bauli Group has also become an important player in the Easter Egg sector with a market share that has grown continuously in recent years, thanks to an offer designed for children, teenagers and adults, characterized by high-quality chocolate recipes and exclusive surprises.

The Group’s portfolio includes iconic products such as Pandoro Bauli, the most loved and best-selling Christmas product, and Panettone Motta, the top-selling product of its kind. These are also joined by the Colomba Bauli, a product that fully expresses the Bauli Method, dedicated to the most demanding palates and made according to traditional processing methods.

Careful processing, selected ingredients, and continuous research define how we have been baking everyday products. We aim to make your everyday life tastier offering: croissants, shortbread cookies, snacks and crackers suitable for every preference and consumption occasion.

Thanks to their versatility, Bauli’s products can be enjoyed by everybody throughout the day, accompanying customers from breakfast to snack time and from a sweet or savoury indulgence to dinner

The Group not only offers beloved Italian style product, but also adapt recipes to meet the tastes of the markets in which it operates. The international growth process began in the 2000s and was strengthened with the opening of a state-of-the-art production plant in Baramati, India, in 2017. Bauli follows a vertical multinational approach, locally sourcing raw materials for freshness while leveraging its expertise to ensure product quality.

The Group aspires to expand its international presence, not only with confectionery products deeply rooted in Italian holiday traditions, but also by diversifying its approach. This includes considering the enhancement of its offerings with both ‘sweet’ and ‘savoury’ products, all of which will be distinguished by Bauli’s hallmark quality.

Bauli is dedicated to creating new products that meet the growing demand for gluten-free and lactose-free products across all its subsidiaries and has expanded into protein-based products.

New products such as Gluten-Free Bucaneve, Lactose-Free Bucaneve, and Added Sugar-Free Bucaneve have been introduced, with plans to expand distribution. Bauli collaborates with various organizations on projects focused on consumer health and well-being and sees the wellness sector as a key growth driver, with plans to develop more healthy products for global export.

During 2024, a new type of product was introduced: Bauli ice cream flavored with Pandoro, Panettone and apricot croissant was born from the encounter between the experience of Bauli and Tonitto: a historic brand of Italian ice cream making.

The approach to the world of frozen foods represents a significant opportunity for Bauli to diversify its offering and exploit the popularity of the ice cream category to further grow its brand. The idea of transforming the classic flavors of panettone and pandoro into summer ice creams is a creative response to the need to adapt to consumer preferences during the warmer months, offering a fresh and tasty alternative to traditional desserts