The Dogliani company has been operating in the confectionery sector since 1948. Angelo and Bartolomeo Dogliani, in the 1940’s, took over a small pastry shop in Carrara, at the foot of the Apuan Alps. Angelo, together with his brother Bartolomeo, left his home and his job as production manager at a prestigious Piedmontese company, taking with him a gift from his loyal employer and mentor, a piece of "mother yeast" as well as the secrets to maintain the yeast over time. Today, the development of the company rewards Angelo's commitment and passion as well as the ability of his son Franco who inherited the secrets of the ancient process of daily renewal of this ‟mother yeast”. For this reason, Dogliani products derive from ancient recipes and its natural yeasts guarantee an authenticity and fragrance, and daily production guarantees their freshness. Margherita Dogliani ‟I remember one day when my father called me to the laboratory and revealed his secret: the mother yeast” Franco Dogliani ‟From the care and attention that my father showed towards the mother yeast I understood what really matters in the processing of our products: the mastery of maintaining the mother of the yeast over time” Bernardo Dogliani ‟A deep love has always linked my father to the mother yeast, so much so that it feels like an animated creature”