Panificio Frangipane

Ancient Biella grains and slowness: the secret of a counter-current bakery
Location Valdilana
Scope food
Seed hornbeam
Interview by Better Places
The Frangipane bakery produces sourdough bread cooked in a wood oven and obtained with flours grown in the Biella area. It is an organic bread, because it is born from the research and selection of raw materials with the aim of differentiating itself from industrial and standardized and "agricultural" production, because it is produced in a sustainable way. “A job makes sense when it goes hand in hand with the quality of life. Life must have a harmony between work and who you are ”. (Daniela e Manuel)

Sustainable development goals

Social and environmental impact (e.g. emissions, waste, energy, land occupation)
Fully operational Advanced Started Starting up in progress
Innovativeness and originality of the project
Fully operational Advanced Started Starting up in progress
Replicability and exportability of the project in other territories
Fully operational Advanced Started Starting up in progress
Ability to generate sustainable economy and employment
Fully operational Advanced Started Starting up in progress
Relationships with the territory and communities and the ability to network
Fully operational Advanced Started Starting up in progress
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