andcrafted workmanship, very high quality, dependability of the products, personalised packaging, efficient service, accurate delivery times, but also a culture of good eating and exportation "made in Italy": all of this means that the Dolciaria Loison, which has 4,000 square meters of facilities in Costabissara, currently produces about 600 tons of sweets every year, for a sales turnover which surpassed 4,5 million Euro in 2006.
Currently, the company employees 15 direct production employees, which become 30 with the seasonal workers, and about 10 indirect representatives, in contact with the trade (shops and large distribution).
All of the processing phases of the products respect, today as in 1938, the natural quality and the slow nature of the processes, from the rising (three days) - which is base on the genuineness of natural yeast having low acid content - right up to the cooling, all very important to guaranteeing the freshness and the fragrance of the products over time.
The slow nature of the processes is balanced by the dynamics which characterises the organisation of the company: the use and the appropriation of the most modern communication technologies give the Dolciaria Loison the possibility to satisfy even the long distance customers.
It so happens that today, more than 50% of the sales turnover comes from foreign sales, from over 30 countries around the world, among which Germany, France, Spain, England, Brazil, Canada, Russia, Belgium, Greece, Switzerland, Japan, Korea, the U.S., South Africa and Australia.
Tradition and technology: two words in contrast, but at Loison they melt in order to make it a serious, efficient and committed.
Since 1938, Loison Pasticceri of Costabissara has made quality its philosophy and the passion for the confectioner's trade its secret. Refinement in the selection of ingredients, the use of time-honoured recipes adapted to modern tastes, respect for the tradition of the confectioner's art and making the most of superior raw materials and typical flavours are the principles on which Dario Loison, the current owner of the firm, bases his business.
These principles go way back. They were taught to Dario by his father Alessandro, who in turn had learnt them from the head of the family, Tranquillo, who as far back as 1930, in the small town of Costabissara, just outside Vicenza, opened a small bakery for bread making. In those days bread was an essential food, but by period between the wars, tastes began to become more refined and customers started asking for "something sweet". The new challenge was taken up by Alessandro, who started up the confectionary range. To begin with just a few products were offered locally at what was then the only direct point of purchase. In 1969, a large new confectioner's workshop was built, increasing production.
In 1992, Dario took over leadership of the firm from his father. He set a total reorganisation plan in motion, redefining the brand, product and market strategies, basing them on the most up-to-date marketing principles and internationalising the confectioner's workshop activity to begin exporting the sweet treats produced to various other countries.
This sums up the history of Loison Pasticceri since 1938, the story of three generations that successfully and continually reassessed their situation in order to keep in step with the times and contemporary tastes. In little more than half a century, the little Costabissara bakery transformed itself into a top name on the market for quality baked goods for special occasions, and today its products are in high demand all over the world.
The secret of the firm's success is the fusion of tradition and modernity, the revival of traditional recipes, while focusing on contemporary tastes, the choice of excellent raw materials and the use of cutting-edge manufacture techniques. Unfailing passion for the craft, plus the right managerial ability: that's the Dario Loison recipe for the third millennium.