Panificio Catullo

About Panificio Catullo

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Panificio Catullo was founded in 1948. The first loaves were produced in a small warehouse by Catullo and "Nonna Nella" (Catullo's wife), in front of the Certaldo community center on Via Cavallotti.
The bread was baked in a wood-fired oven in a nearby warehouse and then transported by tricycle.
This oven baked a single batch at 4:00 a.m., a sort of "people's oven," where many families from Certaldo came to bake their bread.

A touch of humor:
"To illustrate how mentalities change over time.
What we now highly value as "whole wheat bread" was baked and reserved for pet food in the early 1950s."

As time passed, Foscaro and Giovanni Cambioni (their sons) began production, continuing to bake bread for the common people, earning their living solely from water.
To facilitate production, the "Panificio Catullo" installed the first dough divider in the area, used to divide and shape any type of dough for bread-making.

In the 1970s, the oven transitioned from wood-fired to more modern cyclothermic ovens. Self-tipping mixers were also introduced during this period.

In the 1980s, again to improve productivity and follow the latest trends, a flour silo was installed.

In 1986, the Panificio Catullo experienced a turning point. His son Alessandro joined his father Giovanni in partnership with him, introducing a bold innovation: the installation of the WERNER oven, considered the "Ferrari" of modern ovens.
Under Alessandro's guidance, the confectionery production line was developed, continuing and massively relaunching the family recipes (using high-quality raw materials).