Traditional goodness from international history
We went to Linea Pane – Pasticceria Bazzoli in Odolo and accompanied by Beniamino Bazzoli, a prestigious member of the Richemont Club, who holds courses all over Italy (from Lecce to Sondrio) and abroad (in Peru in 2011 he taught his recipe to Alimber Espiritu, owner of the company “Negociaciones Horizonte”), we got to know the artisan workshop where his most famous creations such as the panettone and the artisanal colomba, two great classics of Brescian tradition.
The bakery
Visiting his workshop while telling the story of his products, Beniamino spoke to us enthusiastically about his work, his desire to learn and his passion. He tells us about his products, the importance in using the best raw materials and the natural sourdough starter to which he pays great respect. Right from the start, we understand the importance of determination in making quality artisanal products, an onerous choice that is increasingly appreciated by customers who are health-conscious and careful about the product they want to enjoy.
Bazzoli Bakery is the place where experience in baking and leavening is found; it was born bakery and sublimated into pastry. Bazzoli has leavened, after having mixed them well, passion, love experience and innovation.
It will be difficult, in a short description like this, to explain who we are, what we do, and especially how we do it. Of course, we are the Bazzoli brothers’ Linea Pane. We have been bakers and pastry chefs for more than two decades – since Marino and Beniamino’s entrepreneurial initiative was willingly joined in 1991 by Santino and Gabriele, bakers since forever. Certainly, we are the synthesis between the tradition of this ancient art, declined in the most genuine family values, and the pride of relentless innovation, led mainly by Beniamino (the youngest among us), a historical member of the prestigious Richemont Club as well as a nationally acclaimed expert.
A family-run artisan workshop that every day collaborates in the meticulous creation of each traditional product, lovingly cared for right from the selection of the finest raw materials, to baking in the ovens of their laboratory (which, on behalf of the historic Italmill test the finest batches of flour-the ones destined for large leavened goods, to be clear) and even packaging, which is still strictly handmade.
And then we are the scent and fragrance of freshly baked warm bread, which from the workshop spreads throughout the store and into the street, we are the satisfaction of customers who return every year for our panettone, we are the sly smile of a child greedy for our chocolate … and, finally, we are the immense passion for our craft, which certainly cannot emerge from a brief description like this, but only from a live encounter with our daily work. Our pride and joy is undoubtedly the great leavened goods.
Capable of combining the tradition of dough, naturally leavened as per recipe, with the imagination and flair of our pastry chefs, always in search of something unusual and tasty, our panettone, pandoro and colomba – and even the creative, Four Seasons – maintain a delicate balance between the past and the future, to offer you as a gift a taste of the present.”
The Bazzoli family’s many awards and leavings
A book could be written about the awards received for both Linea Pane and leavened goods about the Bazzoli family and Beniamino, the leavening artist.
The artisanal panettone is undoubtedly one of Pasticceria Bazzoli’s most famous products. The multi-award-winning traditional dessert at the international level. In 2020 winner of the “Best Panettone in the World 2020” award for the Classic Panettone category in the competition organized by the FIPGC, the International Pastry and Ice Cream Federation.
Instead, in 2019 it received the gold medal as “Best Chocolate Panettone 2019” and the silver medal as “World’s Best Panettone 2019,” Maestro Bazzoni’s panettone once again won the palate of the world’s top gourmets during the competition held in Rome on Oct. 24-25.
To make sure we don’t miss anything at all, Beniamino also invents the Four Seasons Panettone , an innovative panettone that can be enjoyed all year round. A traditional dessert divided into 4 flavors: orange, black cherry, marron glacé, sweet and chocolate. This earned it first place in the national competition as an innovative product.
Not to be outdone, the bread, designed and made to be an athlete’s breakfast bread, healthy, energetic and cholesterol-free, won first place as “athlete’s bread” at the 2011 Rome Prize.
From Christmas Panettone to Easter Colomba to baked goods, all of Pasticceria Bazzoli’s best products are sold online at bbuono.it
Discover all the traditional handmade sweets from Pasticceria Bazzoli for sale at bbuono.it
Why did we choose the pastry shop of Beniamino Bazzoli?
We chose it because it fully reflects those values that combine tradition, quality, and craftsmanship, which for years have satisfied the people who enjoy his products.
