Our Philosophy
Good things come to those who wait
Grondona’s philosophy has never left any room for cutting corners when it comes to quality. Some things just take time. Today, Grondona is almost 200 years old but we feel as if we are only getting started.
Our vision hasn’t changed, our ingredients still share the same honest simplicity, and our taste remains impossible to beat. What has made Grondona into what it is today?
Good things come to those who wait
Grondona’s philosophy has never left any room for cutting corners when it comes to quality. Some things just take time. Today, Grondona is almost 200 years old but we feel as if we are only getting started.
Our vision hasn’t changed, our ingredients still share the same honest simplicity, and our taste remains impossible to beat. What has made Grondona into what it is today?
Tradition, harmony, simplicity
Today, Grondona would not exist without these 3 key values.
- Tradition, in which family members successively pass on their wisdom and craftsmanship to the next generation of visionaries.
- Harmony, between man and nature from which he cultivates the mother yeast with respect.
- Simplicity, to achieve maximum richness in taste and quality with a minimum of ingredients.
Tradition, harmony, simplicity
Today, Grondona would not exist without these 3 key values.
- Tradition, in which family members successively pass on their wisdom and craftsmanship to the next generation of visionaries.
- Harmony, between man and nature from which he cultivates the mother yeast with respect.
- Simplicity, to achieve maximum richness in taste and quality with a minimum of ingredients.
Untouched for 200 years
Grondona is more than a brand of delicacies. It is a family with a rich history, taking you back in time as far as 1820.
In that year hard-working Giuseppe Grondona started the family activity, founded on the investigation of the various uses and purposes of flour and yeast.
While Giuseppe and Francesco were focusing on the production of pasta, Orlando shifted from pasta creation to cookies’ baking at the beginning of 1900.
From that moment on, the family’s heritage wrote some amazing chapters to the success of Grondona.
Untouched for 200 years
Grondona is more than a brand of delicacies. It is a family with a rich history, taking you back in time as far as 1825. In that year hard-working Giuseppe Grondona carefully started the various uses and purposes of flour and yeast. His successors Francesco and Orlando all wrote some amazing chapters to the success of Grondona.
Guardians of Tradition.
Our sourdough is more than a hundred years old. Together with universities we monitor it, analyze its properties and keep it alive. It’s the stubbornness in the use of the mother yeast that gives our cookies their great taste. The sourdough makes our products lighter and easy to digest due to its organoleptic features. Each morning the mother yeast is collected and treated with a (now rare) technique that was passed from generation to generation until today.
Our best-kept secret: the mother yeast
Grondona’s best-kept secret is the use of mother yeast (or sourdough) to make our delicacies.
For nearly two centuries we have kept our yeast alive without the addition of other foreign yeast. Day by day, providing an unmatched airy, and light texture of our products and a rich and full flavor.
Confirmed by research conducted by the prestigious University of Florence, the incorporation of mother yeast in our products leads to positive effects on the quality, taste, and shelf life of the product.
Our best-kept secret: the mother yeast
Grondona’s best-kept secret is not our self-control that keeps us from devouring the entire stock of our own produce, but the use of mother yeast (or sourdough) to make our delicacies.
For nearly two centuries we have kept our yeast alive without the addition of other foreign yeast. Day by day, providing an unmatched airy, and light texture of our products and a rich and full flavor.
Confirmed by research conducted by the prestigious University of Florence, the incorporation of mother yeast in our products leads to positive effects on the quality, taste, and shelf life of the product.
The ingredients
Quality is a family value for us, it is fundamental to reach it without compromise. We agree on two points: the continuous search for the best raw materials and the constant use of natural ingredients for Grondona traditional Italian cookies.
Everyone who believes in essential things agrees on two things: the constant search for better products, and the constant use of superb ingredients. These are the genuine ingredients that we use for Grondona traditional Italian cookies:
Manitoba flour
Has a more complete taste and is rich in proteins compared to regular flour which is ideal for strengthening the sourdough starter. It is often used in Italian cookies recipes.
Butter & Oil
As our ancestors’ recipes taught us, we only use butter obtained from fresh cream and cold-pressed Italian extra virgin olive oil, like the authentic Italian tradition must.
Italian Nuts
They are not just kernels. They are originally refined, whole nuts, carefully peeled and roasted for maximum taste. They are the core of Grondona Italian fine pastries.
Candied Fruit
The quality of the candied fruit can be perceived through all the senses: the color, the perfume and the intense flavor. It’s the natural and healthy alternative to chocolate chips.
Fresh Eggs
We use only Italian eggs from farms with free-range hens.
Madagascar Vanilla
For us, quality is fundamental and uncompromising, that’s why we use only the real vanilla bean selected and pure, without the addition of any flavorings.
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