Products
At Grande Impero, our bread is crafted using only the finest hand-selected flours, pure water, and natural salt three essential ingredients that, when combined with our ten-year-old Starter Dough, create a naturally leavened, artisanal masterpiece.
Each loaf is carefully hand-shaped before being placed onto a traditional wooden peel and baked in stone-bottom ovens the only type of ovens capable of truly enhancing the rich, authentic flavors of such a simple yet extraordinary food.
Thanks to this meticulous process, Grande Impero bread remains fresh for days, with a crispy golden crust on the outside and a soft yet light texture on the inside. Our bread pairs perfectly with all types of food and is completely free from animal fats, chemical preservatives, or artificial enhancers. Naturally digestible and made without added yeast, it is ideal for those with sensitivities as well as anyone who appreciates the flavors of authentic, wholesome, and traditional Italian bread.
The various shapes are hand-formed before being placed on a peel and inserted into high-tech stone-bottom ovens, the only ones that can enhance the ancient taste of such a simple and essential food. Indeed, all the various types of Grande Impero bread can be kept at home for days; they are fragrant on the outside, and hearty yet light on the inside. The products go well with all types of food and are healthy and free from animal fats, chemical preservatives and improvement agents. Grande Impero bread is natural and easy to digest, and is particularly suitable for those who are intolerant to leavening agents, as well as anyone who loves good flavours, authenticity and healthy eating.
CRAFTSMANSHIP: THE ART OF BAKING
Everything starts with our Starter Dough, which has been fermenting for over a decade under the careful supervision of Stefano, our master baker. He nurtures and preserves it with the utmost secrecy, treating it as a member of the family because, without it, the magic of Grande Impero bread would not exist.
But flour, water, and Sourdough alone are not enough. To bring them together in perfect harmony, we use advanced yet artisan-inspired technology machines that, while highly sophisticated, retain the human touch of traditional bakers.
With the strength of the bakers of the past and the expertise of ancient housewives kneading dough by hand, our process ensures a perfectly elastic and airy texture. By carefully controlling humidity, temperature, and resting time, the dough is allowed to develop its signature flavor, aroma, and structure, transforming it into the high-quality bread we proudly stamp with our mark of authenticity.
Every Grande Impero loaf is shaped by hand, meaning no two are exactly alike. No machine can ever replace the warmth of a baker’s hands, which is what makes our bread genuinely artisanal, authentic, and irreplaceable
The final essential ingredient? Time.
Just like in the old days, our bread is given all the time it needs to bake slowly and evenly. It is placed into stone-bottom ovens and left to develop its signature color, fragrance, and taste.
Close your eyes, take a bite, and you’ll be transported to your grandmother’s kitchen, where the aroma of fresh, homemade bread filled the air—because true bread is not just food, it’s a memory, an experience, and a tradition.
NATURAL LEAVENING: A TIME-HONORED TRADITION
Our Sourdough is the heart and soul of Grande Impero bread. Rooted in ancient traditions, it has been carefully aged for over ten years, nurtured every single day by Stefano, the sole guardian of its “secret.”
Kept in a special temperature-controlled room, our Sourdough is never left unattended. Stefano inspects, feeds, and nurtures it daily, ensuring it maintains its perfect balance of fermentation. Even on holidays, Christmas, Easter, and New Year’s Eve, when the bakery is closed, Stefano is there—refreshing and caring for the dough, ensuring it remains alive and thriving.
This living ingredient naturally triggers the leavening process when combined with just flour and water. The dough then rests in the traditional “mattera” (bread chest), where it develops the complex flavors and airy texture that define Grande Impero bread.
After rising, the dough is carefully hand-shaped by our bakers and left to rest once more in special wooden boxes. Here, it takes its time—maturing, fermenting, and developing its rich aroma before undergoing its final, crucial step: slow and careful baking.
This patient, 100% natural leavening process is what makes Grande Impero bread so digestible, flavorful, and authentic—a true labor of love.
THE IMPORTANCE OF RAW INGREDIENTS
At the very beginning, there was wheat. Then came the flour. And only after, the bread.
At Grande Impero, we know that to create a truly exceptional product, you must start with exceptional raw ingredients sourced from a healthy and ethical production chain.
While high-quality grains are the foundation of great bread, they are only part of the story. The true art lies in choosing the right blend of grains a skill that requires both practical expertise and instinct, which can only come from years of hands-on experience.
This is where Stefano, the technical mastermind behind Grande Impero, plays a crucial role. With decades of experience in bread-making, he alone has the ability to select the perfect combination of grains for each type of bread we produce.
Flour is not just an ingredient, it is alive.
It carries with it the story of its origins: the gentle breeze that caressed the wheat fields, the golden sunlight that nourished the grains, and the rainwater that quenched the soil. The balance of these natural elements determines the quality and character of the final product.
Only Stefano knows how to interpret these subtle natural cues, ensuring that every batch of flour meets our strict standards for quality and consistency. This meticulous selection process is what makes Grande Impero bread so exceptional—day after day, loaf after loaf.
