Our Philosophy

Good things come to those who wait

Grondona’s philosophy has never left any room for cutting corners when it comes to quality. Some things just take time. Today, Grondona is almost 200 years old but we feel as if we are only getting started.

Our vision hasn’t changed, our ingredients still share the same honest simplicity, and our taste remains impossible to beat. What has made Grondona into what it is today?

Good things come to those who wait

Grondona’s philosophy has never left any room for cutting corners when it comes to quality. Some things just take time. Today, Grondona is almost 200 years old but we feel as if we are only getting started.

Our vision hasn’t changed, our ingredients still share the same honest simplicity, and our taste remains impossible to beat. What has made Grondona into what it is today?

Tradition, harmony, simplicity

Today, Grondona would not exist without these 3 key values.

  • Tradition, in which family members successively pass on their wisdom and craftsmanship to the next generation of visionaries.
  • Harmony, between man and nature from which he cultivates the mother yeast with respect.
  • Simplicity, to achieve maximum richness in taste and quality with a minimum of ingredients.

Tradition, harmony, simplicity

Today, Grondona would not exist without these 3 key values.

  • Tradition, in which family members successively pass on their wisdom and craftsmanship to the next generation of visionaries.
  • Harmony, between man and nature from which he cultivates the mother yeast with respect.
  • Simplicity, to achieve maximum richness in taste and quality with a minimum of ingredients.

Untouched for 200 years

Grondona is more than a brand of delicacies. It is a family with a rich history, taking you back in time as far as 1825. In that year hard-working Giuseppe Grondona carefully started the various uses and purposes of flour and yeast. His successors Francesco and Orlando all wrote some amazing chapters to the success of Grondona.

Untouched for 200 years

Grondona is more than a brand of delicacies. It is a family with a rich history, taking you back in time as far as 1825. In that year hard-working Giuseppe Grondona carefully started the various uses and purposes of flour and yeast. His successors Francesco and Orlando all wrote some amazing chapters to the success of Grondona.

Guardians of Tradition.

The same goes for our mother yeast. It’s hundreds of years old. Together with universities we update it, and keep it alive. But it’s that yeast that gives our cookies their great taste.  Our yeast makes our dough lighter and easy to digest. Each morning yeast is collected and treated with a (now rare) technique that was passed from generation to generation. 

Our best-kept secret: the mother yeast

Grondona’s best-kept secret is not our self-control that keeps us from devouring the entire stock of our own produce, but the use of mother yeast (or sourdough) to make our delicacies.

For nearly two centuries we have kept our yeast alive without the addition of other foreign yeast. Day by day, providing an unmatched airy, and light texture of our products and a rich and full flavor.

Confirmed by research conducted by the prestigious University of Florence, the incorporation of mother yeast in our products leads to positive effects on the quality, taste, and shelf life of the product.

Our best-kept secret: the mother yeast

Grondona’s best-kept secret is not our self-control that keeps us from devouring the entire stock of our own produce, but the use of mother yeast (or sourdough) to make our delicacies.

For nearly two centuries we have kept our yeast alive without the addition of other foreign yeast. Day by day, providing an unmatched airy, and light texture of our products and a rich and full flavor.

Confirmed by research conducted by the prestigious University of Florence, the incorporation of mother yeast in our products leads to positive effects on the quality, taste, and shelf life of the product.