Costabissara, Italy
Loison Pasticceri
Premium boutique panettone and colomba producer offering private-label.
Loison Pasticceri is a family-run artisanal bakery based in Costabissara, Veneto, established in 1938 and now in its third generation under Dario Loison. The company specializes in lievitati (yeasted sweet doughs), particularly panettone and colomba pasquale, made with natural sourdough (lievito madre) starter. The production process spans 72 hours minimum, including slow fermentation cycles, multiple doughs, 12+ hours of final proofing, approximately one hour at 180–190°C baking, and 6–8 hours of natural cooling before packaging.
The product portfolio extends to butter biscuits, small cakes in several lines (Sbrisola, Bonissima, Tosa), filone, Veneziana bread, and panettone slices. Loison offers multiple commercial lines: Top (premium), Magnum (larger format), Pasticceria (for bakery channels), and Tuttigiorni (everyday). Custom packaging is designed through in-house Sonia Design. The company emphasizes selected ingredients, natural leavening without additives, and respect for traditional fermentation times as defining elements of quality.
Loison maintains a dedicated online shop and provides both wholesale and retail distribution. The company engages in sustainability initiatives and holds certifications, details of which are referenced on its website. All products are manufactured at the headquarters in Costabissara, where production is managed to preserve organoleptic properties through slow, non-accelerated processing.
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