In 1932 Elena and Giovanni Fraccaro opened the Fraccaro Spumadoro bakery within the medieval walls of Castelfranco, laying the foundation of a baking tradition which was destined to become famous. Alongside its popular bread, this small bakery soon started to be known for its cakes with such great appreciation that a second bakery was opened in Borgo Pieve, just after the end of the war. The new bakery specialised in the making of fragrant focaccie, panettoni and sponge cakes (plum-cake).
The key ingredient to this success was a proven and precise production method. The same principle was retained and enhanced when Fraccaro opened their dedicated cake factory: all the products are still made according to the artisan tradition, in the factory you will find the same scents and atmosphere as the original family bakery.