The story of Forno Follador began in 1968, in Prata di Pordenone: today the company has a workshop of 1,400 m2 (where a team of young artisans works), three stores in Pordenone – La Bottega, Il Posto and Lo Spaccio – and an online shop with distribution throughout the Italian country.
Today Antonio Follador is a point of reference for the masters of bread-making and leavening, in Italy and abroad; he is a member of the Accademia dei Maestri del Lievito Madre e del Panettone Italiano, among the 35 masters of national and international fame to have reached the final stages of the Panettone World Championship and is a guarantor member of the newly formed Consorzio per la Tutela del Lievito Madre da Rinfresco.
Craftsmanship and certified supply chain, sourdough and flours that originate from 100% Italian organic wheat: these are the ingredients at the base of the production of Forno Follador, Premio Due Pani della Guida Pane & Panettieri d’Italia 2022 del Gambero Rosso.
In addition to bread, its offer consists of pizzas, focaccias, breadsticks, rusks, bun, breakfast pastries and large leavened products, all made according to a variety of shapes, cuts and fillings.
Modern technologies, latest generation ovens, cold chain, ATP preservation techniques and training: Forno Follador has also developed the Food Service line, with a long shelf life, to respond in a tailored way to the needs of the Ho.re.ca