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I’ve fallen in love with this job over the years: it’s an art.
After many years working for others,
now I work for myself with my wife.
It’s different selling at night or during the day.
At night, we have very young customers
who want croissants, pizza, focaccia, etc.
During the day, housewives or families come for their daily bread.
The two jobs are completely different.
People want various kinds of bread, pizza and focaccia.
It’s easier to get pizza and focaccia at the baker's these days.
Modern bakeries are now shifting towards more of a cafe style,
with bakery, patisserie and deli products.
Every night at the weekend and during summer,
when the kids are off school or there are various public holidays,
we have between 700 to 900 customers.
- Hi. - Hi, Simone.
I have a great connection with Roberto and his staff.
They’re very easygoing and down to earth.
We’re friends, all from the same town.
So, we all work together and respect each other.
We work well together and have a bit of fun too.
The most important aspect I notice with Zeelandia
is the service and quality of products,
but above all the advice we get from their agents and experts.
Novaterra Zeelandia products have changed the bakery market
in a positive way, with a rise in external sales
and sales within our shop as well.
For Roby’s bakery we did some careful assessment
and we decided to try some special breads
requested by customers for special channels.
Thanks go to our technical team and Valerio.
The Forno di lo Fiego bakery is a great example
of anything to do with the world of bread making
and for any young people thinking of going down this route.
Our good luck lies in our hands and the kneading of doughs.
We’re artists and we should be considered artists.
I’m sure my future looks very positive.
Things look good for the daily market and for raw materials.
We definitely trust Novaterra Zeelandia
for all the suggestions they make on a daily basis,
and we hope to go on finding top products
as has always been the case so far.