Bauli
In 1922, Ruggero Bauli began as a baker's boy in Verona, learning traditional Italian and Habsburg baking techniques and recipes.
After 10 years spent in America, Ruggero and his wife Zina came back to Italy and opened the first confectionery in Verona.
Today, Bauli has sales in over 70 countries on 5 continents, 5 production facilities, 31 manufacturing lines and 27 distribution centres.
To maintain a high standard for excellence Bauli's seasonal products are made with no preservatives, no artificial colours or flavours and no genetically modified ingredients.
Bauli croissants are made using a „mother dough“. Water and flour are progressively added to this nucleus to create a croissant dough with natural yeast instead of chemical additives.
After 18 hours of natural leavening, the croissants are soft and flavorful with a delicious aroma.
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