Sourdough is a natural mother yeast made by long fermentation of flour and water using naturally occurring micro-organisms which reproduce themselves by feeding the yeast and converting sugar into carbon dioxide, allowing the dough to naturally leaven. The benefits of using sourdough are various: first, it enhances the fragrance, taste, and smell of the final product; it also gives natural softness and makes all our cakes easily digestible. This method has commonly been long abandoned due to the complex processes involved in conserving the natural yeast. Since 1932, Fraccaro has kept this traditional method alive, with enthusiasm and conviction. Fraccaro, the Art of home baking since 1932. In 1932 Elena and Giovanni Fraccaro opened the Fraccaro Spumadoro bakery within the medieval walls of Castelfranco, laying the foundation of a baking tradition which was destined to become famous. Alongside its popular bread, this small bakery soon started to be known for its cakes with such great appreciation that a second bakery was opened in Borgo Pieve, just after the end of the war. The new bakery specialized in the making of fragrant focaccie, panettoni and sponge cakes (plum-cake).
- Artisinal Wrapped Panettone (900 g)
If you are in the Houston Metro area, we do offer free local pickup for all items in our shop. Just select local pickup at checkout. Our warehouse is located just outside downtown and pickups are Monday through Friday 8am-5pm. Have any questions, please email firstname.lastname@example.org