The company was born in 1932, when Elena and Giovanni Fraccaro opened their first bakery in the ancient walls of Castelfranco Veneto. Since then, the name Pasticceria Fraccaro has been constantly linked to the traditional art of confectionery. The Fraccaro products are still made using artisan methods in this small family business, with the same aromas and atmosphere of about ninety years ago. The base of this success lies in the skilful and accurate processing of the bread and cake mixtures and recipies used. The sourdough starter is the most special ingredient, thanks to which we obtain the dough rise with superior qualities: it mantains the fragrance, the softness and makes a very easy digestion of the product. This process has been forgotten by modern industry because it requires attention and takes time, in addition to the constant care of the original starter.