About
The bakery, owned by three brothers, was born in 1968 in Avola, in a small neighborhood of the town in Sicily. The production at that time was by bread alone, the only real meal. In 1990, the son of one of the owners bought the bakery. Times have changed, the thriving nineties enliven the minds of the locals. The innovation and the desire to experience new things bring Sebastiano Baccio (new owner) to expand the production, including the confectionery industry. In an effort to continuously improve its product, Sebastian has never stopped trying and trying all the ancient and secret recipes that have then been passed, with some added staff. In 2013, the daughter of Sebastian, Mariella, after earning his second degree, devotes much of his time watching from bambina--as did his father work. Impassioning more and more to this art that emotionally binds the family business, Mariella decides to revive the image of the bakery with interventions targeted marketing and together with the father begins to learn some of the secrets that make them unique to their recipes.Creativity, careful selection of raw materials (km 0) and love for all their mixes are fundamental issues that underlie the mission of the family Baccio. Today Baccio is known throughout Italy and also in some foreign cities, thanks to the new social media, but thanks to all those people-satisfied with the work and effort poured over every single product-who recommended purchasing choices at the bakery
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