The story of Forno Follador began in 1968 with a small bakery in Prata di Pordenone.
Today, Antonio Follador, owner of the company, is a second-generation 4.0 baker. Together with his team of young collaborators, he has innovated the family business through cutting-edge technologies, refreshed sourdough starter, high-quality traceable ingredients, and an entrepreneurial vision open to experimentation.
Craftsmanship, understood as loyalty to traditional techniques and recipes, remains one of Follador’s core values, together with the search for flours from 100% Italian organic wheat, sourced through a certified supply chain and built on trust with the producers. In 2016, the company was certified organic.
In 2025, once again Gambero Rosso awarded Forno Follador the “Tre Pani” award in the Pane & Panettieri d’Italia 2026 Guide - a prize that, since its first edition, has recognized the quality, dedication, and research that have always distinguished the artisanal work of Antonio Follador and his team of young bakers.
Follador offers a wide range of baked goods that goes beyond bread: pizzas, focaccias, breakfast pastries, large and small leavened specialties, all prepared according to a variety of recipes, shapes, and fillings. 
The company operates from a 2,000 sqm production laboratory in Pordenone, with retail locations Lo Spaccio, Il Posto, and La Bottega. Thanks to its advanced research into baking technology, Follador is a point of reference for the Ho.Re.Ca. sector and also runs an online shop (www.fornofollador.it/shop-online/) delivering across Italy.