Collection: Balocco
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Pastefrolle Biscotti Frollini, by Balocco 12.3 oz
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Zuppole Biscotti Frollini, by Balocco 12.3oz
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Balocco Gocciolotti - 12.3oz
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- $4.98
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Balocco Ciambelle, by Balocco 12.3oz
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- $4.60
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Balocco Cruschelle Biscotti Frollini, by Balocco 12.3oz
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- $4.60
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THE BEGINNING
Francesco Antonio Balocco was born in Narzole in 1903. He was the son of a bright store keeper who owned a sweets and grocery shop on the main street of the town.
At eleven years old Francesco Antonio started his internship as a pastry chef, which led him to work in some of the historical bakeries of Piedmont. These included some of the most well-known from the turn of the century: in Bra, at Convesso Bakery, in Turin, at Fréjus Bakery and the historical De Coster Confectionery.
THE FIRST PASTRY SHOP
In 1923 Francesco Antonio launched a pastry shop at Via Marconi in Fossano with his brother Alfredo, who in 1927 moved to Ventimiglia. Francesco Antonio took over a pastry shop at Piazza Castello in Fossano, where he made use of his many years of training, attracting a growing number of clients.
In January 1930 he married Lucia Cussino, who tragically died the same year while giving birth to their son Aldo. .
In 1933, Francesco Antonio established his second pastry shop: located at the end of the central Via Roma, this new shop decorated in Empire style exuded a stylish and modern charm.
The business was busy and they started to produce biscuits to be sold in bulk.
In 1949, they decided to expand their business by moving the production to a 5,000 sq. m factory. The new plant had 30 employees.