Dogliani has been operating in the confectionery sector since 1948.
Angelo and Bartolomeo Dogliani, in the 1940s, took over a small pastry shop in Carrara, foot of the Apuan Alps.Angelo, together with his brother Bartolomeo, leaves his land, his job as a production manager at a prestigious Piedmontese company, bringing with him, given by his loyal employer and teacher, a piece of flour "mother yeast" and the secrets to keep it over time. Today the Today company's development rewards the
commitment,the passion of Angelo and the ability of his son Franco in having inherited the secrets of the ancient process of daily renewal of the "mother yeast". For this reason, Dogliani products derive from ancient recipes and its natural yeasts guarantee their genuineness and fragrance as well as the daily production guarantees their freshness.