Founded in Parma in 1879 by Gian Battista Banchini, the Banchini Chocolate Factory remained active until the 1960s, gaining international recognition during the first fairs of the early 1900s.
Starting from 2012 Giacomo and his brother, fantasizing behind the historical relics of the ancient family factory, decide to reopen the business of their great-great-grandfather.
Today Giacomo Banchini carries on the family tradition in the artisan chocolate workshop in Parma where, together with his staff of 6, he still produces bean-to-bar chocolate, pralines, biscuits, spreads and artisan made ice cream. The processing of the chocolate takes place from the selection of cocoa beans, this year mostly from Peru and Togo, which are transformed internally into bars and pralines and filled snacks.