Our History  

In 1961 Giovanni returned to Arzignano from Argentina, where his father, Giuseppe, emigrated for work. At the beginning, Giovanni worked with his father as a bricklayer but soon he discovered that that was not his calling. So, when he was still a boy he started working as an apprentice in a small local bakery. A couple of years later he moved to Padua, to pursue his passion of being a pastry chef and a baker with his wife Vittoria, who was pregnant with their first child Daniele. Having acquired all the necessary knowledge and skills, in 1981 Giovanni returned with his family to Arzignano and opened a café, “Da Gianni” (Gianni’s café). It was a pastry-shop and an ice-cream parlour which, nowadays, is still remembered by the 1980s youth.

In 1984 “ Il Forno” was founded... a dream come true.

Today it’s us, Giovanni’s three children: Daniele, Alessandro and Anna, carrying on our father’s legacy. We grew up enjoying the smell of freshly baked bread, that bread that recalls Life and that has now become our calling. It requires a great passion and commitment, at times sacrifice but our clients’ appreciation is our reward. We are innovation-oriented so year by year we’ve introduced new flours to meet even the most demanding requests but, at the same time, we keep our production genuine and handmade.

  Our Family... our great Team   

  • Giovanni
  • Vittoria
  • Daniele
  • Alessandro
  • Anna

Giovanni: the founding father... a heart of gold

His passion for his work was as contagious as his smile. A remarkably sunny-natured and positive person who’s always ready to joke.. it’s really hard to make him angry!

Whoever met him at the beginning of his career certainly still recalls his pastry chef abilities and his fabulous cakes, but he then chose to establish his reputation as a baker driven by the wish of a more dynamic job where no day is the same: dough needs to be understood and is often modified according to the temperature, the humidity, the seasons, many variables affect the alive product, no machinery can beat a trained and constant watchful eye. One of the many loaves that he surely does best is the six horns-shaped Ciopa Vicentina which is nowadays extremely rare maybe for being exclusively handmade and therefore hard work... but it is so nice... and so ours!

Handing down all his knowledge is a never ending task, his great experience and his regular advice are essential for us, but today his main job is to be a grandfather and we let him enjoy some deserved rest.

Giovanni: the founding father... a heart of gold

His passion for his work was as contagious as his smile. A remarkably sunny-natured and positive person who’s always ready to joke.. it’s really hard to make him angry!

Whoever met him at the beginning of his career certainly still recalls his pastry chef abilities and his fabulous cakes, but he then chose to establish his reputation as a baker driven by the wish of a more dynamic job where no day is the same: dough needs to be understood and is often modified according to the temperature, the humidity, the seasons, many variables affect the alive product, no machinery can beat a trained and constant watchful eye. One of the many loaves that he surely does best is the six horns-shaped Ciopa Vicentina which is nowadays extremely rare maybe for being exclusively handmade and therefore hard work... but it is so nice... and so ours!

Handing down all his knowledge is a never ending task, his great experience and his regular advice are essential for us, but today his main job is to be a grandfather and we let him enjoy some deserved rest.

Vittoria: 150 cm of energy

It’s certainly not easy to raise three children and manage a business at the same time.
Life has turned our mum into an unstoppable bursting (miniature) volcano.
No specific task suits her personality, she does anything.. our problem is that we can’t stop her! She goes into raptures only over her beloved flowers!

Daniele: he is responsible for the rising and the baking

He’s the eldest of three brothers, the first one to job shadow his parents and the one who has the most complete working experience.
Being a qualified accountant today he applies his calculation and planning skills to the management of the rising and the baking of the bread, he’s in charge of rooms with controlled temperature and humidity, of the oven of twenty square meters baking surface, of various types of dough, sizes ranging from 20 g to 2 kg, soft or crunchy bread... he works hard in the heat to please everybody...!

Alessandro: the expert in dough handling

He used to study for his school tests during the night, he was born to be a baker.
A qualified accountant who too job shadows his dad and older brother.
He is solidly built and also for this reason he becomes an expert human kneader.
He’s such a meticulous person that there isn’t a day when he doesn’t change the sequence of the dough’s kneading due to the air and the water temperature or the humidity... It’s impossible to get bored while working with him!

Anna: the commercial manager

After the school-leaving certificate she too goes into business with her parents and brothers. She starts working as a shop sales assistant, and then gradually begins to deal with other office duties. Today she’s in charge of the production’s sales and organizational aspects.
Her restless nature led her to approach the meditation disciplines with good results according to her colleagues, as in emergency her aplomb is now almost irritating!
At work she loves renovating and experimenting, looking for new challenges is her lifeblood!

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