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Fraccaro Spumadoro - Pasticceria Fraccaro


The Art of Home Baking Since 1932



Our History - Fraccaro Family - Castelfranco Veneto



In 1932 Elena and Giovanni Fraccaro opened the Fraccaro Spumadoro bakery within the medieval walls of Castelfranco, laying the foundation of a baking tradition which was destined to become famous. Alongside its popular bread, this small bakery soon started to be known for its cakes with such great appreciation that a second bakery was opened in Borgo Pieve, just after the end of the war. The new bakery specialised in the making of fragrant focaccie, panettoni and sponge cakes (plum-cake).

The key ingredient to this success was a proven and precise production method. The same principle was retained and enhanced when Fraccaro opened their dedicated cake factory:all the products are still made according to the artisan tradition, in the factory you will find the same scents and atmosphere as the original family bakery.


Family Values Are at The Heart of Our Business



Simplicity, authenticity and community: our cakes reflect these values, the ones we share with family and friends, their smells and taste remind you of fond memories.




The Fraccaro Spumadoro business has developed through the years thanks to a solid family, its traditions and artisan expertise.


Environmental Consideration



Our love of the environment: we have chosen to be a business with minimal environmental impact.

Sensitivity and respect for the environment have led Fraccaro Spumadoro to choose greener production models and use renewable sources of energy. Our solar energy system produces clean electricity and has reduced our carbon emissions by 52 tons a year; five years ago we also installed an environmentally friendly thermic system to heat production and proving rooms.

Fraccaro Spumadoro is also dedicated to use environmentally friendly packaging. By making it totally recyclable we aim to actively work to safeguard the environment.



The Sourdough - We Use Sourdough in All Our Products - A Special Ingredient



Sourdough is a natural mother yeast made by long fermentation of flour and water using naturally occurring micro-organisms which reproduce themselves by feeding the yeast and converting sugar into carbon dioxide, allowing the dough to naturally leaven.

The benefits of using sourdough are various: first of all it enhances the fragrance, taste and smell of the final product; it also gives natural softness and makes all our cakes easily digestible. This method has commonly been long abandoned due to the complex processes involved in conserving the natural yeast.

Since 1932, Fraccaro has kept this traditional method alive, with enthusiasm and conviction.


What are The Benefits of Sourdough ?



The benefits are many: the dough is more elastic and malleable with consequent reduction of kneading times, its structure has more volume, finer and more evenly distributed air pockets, resulting in a softer cake with a deeper aroma and taste.

The benefits for the health of the consumer are equally as valuable: the result is a healthier product, far easier to digest and metabolize.


How Do We Make Our Sourdough Starter ?



Sourdough is a natural mother yeast made by long fermentation of flour and water using naturally occurring micro-organisms which reproduce themselves by feeding the yeast and converting sugar into carbon dioxide, allowing the dough to naturally leaven.

The benefits of using sourdough are various: first of all it enhances the fragrance, taste and smell of the final product; it also gives natural softness and makes all our cakes easily digestible. This method has commonly been long abandoned due to the complex processes involved in conserving the natural yeast.

Since 1932, Fraccaro has kept this traditional method alive, with enthusiasm and conviction.


Fraccaro: Artisanal Home-baking



A long time had elapsed from the birth of the first bakery within Castelfranco’s walls when in 1970 the three Fraccaro brothers opened the current factory. At the time it seemed too big for the needs of the business but it grew quickly and in 1987 a new department of about 2000 square metres was created inside the factory.




The success of the business is down to the unique Fraccaro sourdough yeast. We maintained the artisan qualities from the bakery to the factory itself: our products are still made in the traditional fashion, and even if some processes are now automated, most of them are still left to the mastery of handmade baking. Consider, for example, that to make a panettone it takes three days and to make our small cakes it takes two days!

You can still feel the atmosphere of our original, artisan family business... Fraccaro today is just a little bit bigger!


Panettone and Pandoro Fraccaro – Sweetness Shapes



A great variety of appetizing products to delight any palate. Soft and delicate Pandoro, fragrant and tasteful panettone, creamy and genuine stuffing: Fraccaro Pasticceria offers healthy and traditional recipes, with natural leavening, enriched with glazes, chocolate flakes, raisin and creams.

Ingredients are few and simple but the balance in the working processes is complex and delicate. The accurate selection of excellent raw materials, the creation of tastes and shapes, the experience and the attention of the people that knead and bake. In this way Fraccaro’s products, always soft, healthy and good are born.


Sweet Daily Emotions – A World of Authentic Tastes and Great Confectionery Inventions



The Product line Sweets and Cakes is dedicated to the important moments of the day, from breakfast to afternoon breaks till dinner. Pasticceria Fraccaro offers a sweet temptation for each hour of the day to make it unique and special: “plumcake”, “panfrutto”, “pansultan”, “panfruttone” with candied fruit and “la treccia” perfect for tasty breakfasts, and our cakes stuffed with delicious creams and jams, ideal with hot tea or coffee. All our classic goods are made with natural leavening, using only our unique sourdough and specially selected ingredients.



Slow Food and Fraccaro - Inevitable Attraction



Slow Food categorized hundreds of products at risk of extinction around the world, meeting producers and promoting their work. At this, Slow Food’s Presidia with brand regulation and policy was born. This philosophy goes perfectly with the coherence of Fraccaro Spumadoro’s production, our attention to ingredients, our sourdough, which with tradition, has been safeguarded for generations by the Fraccaro family.



The Ingredients




For the panettone preparation 3 of the Slow Food’s Pesidia are used: the dates of Siwa’s oasis in Egypt, the vanilla of Mananara in Madagascar and the citrus of Gargano processed and candied in the laboratory of Essenza Garganica di Rocco Afferrante, in Vico del Gargano (FG), Italy.

The other characteristic ingredient is the sourdough obtained from the natural fermentation of flour and water. Since 1932, Fraccaro has kept this traditional method alive, with enthusiasm and conviction. For the preparation of the panettone type 0 flour is used, cultivated in Italy and purchased from Molino Bigolin di Rossano Veneto (VI); Manitoba flour, Canadian flour purchased from Molino di Pordenone; sugar produced from beets cultivated and processed in Italy by the company Italia Zuccheri di Minerbio (BO); French butter produced by Sas Beuralia di Quimper, Bretagne; eggs of the company Parmovo di Colorno (PR); multi-flower honey from the company Gardin di Barbarano Vicentino (VI); essential oil extracted from citrus cultivated in Sicily and produced by the company Aromatica Siciliana of Messina.

The Processing



Sourdough, flour, sugar, eggs and butter are mechanically mixed. After 6 hours circa a high amount of the same ingredients are added and the dough is mixed again. After 12 hours the dough is mixed with vanilla, dates, candied fruit, honey and essential oils and it is divided in pieces of 1 KG each. The dough pieces sit for 1 hour, then they are mechanically mixed and shaped in the form of spheres which are put in the molds. After 8-10 hours a cross cut is done in the center of the shapes, which are baked for a 1 hour circa. Once the baking is concluded and before the packaging the panettone is turned upside down and let to sit in a cooling room.

The Packaging

The product is transferred in the packaging plant where it is bagged and packed in can boxes. The story telling label is a Slow Food’s project and tell the product, who produce it and the whole supply chain.


Organic Pastry-Making – A World of Organic Sweetness



The product line Pasticceria Fraccaro Bio is born from the willingness to offer to our clients the highest quality without renouncing to the taste, all this is translated in the accurate selection of fine ingredients from organic agriculture and in the use of our sourdough that since 1932 makes our product soft and delicate. We are aware that the choice of producing our pastry specialties with product from organic agriculture contributes to improve not only the health of the people but also the one of the nature and our land. The processes respect the natural times and rhythms of the sourdough leavening to exalt the most of each ingredient. We know that to produce good things it takes time and extreme attention to details, for this reason we choose healthy and genuine ingredients without synthetic chemicals or OGM. We prefer flours grinded in small buhrstone mills since they keep the nutritional properties intact and assure an higher percentage of fibers, mineral salts, vitamins and wheat germs. The eggs are provided to us by free-range hen farms and hens are fed only with feeds from organic agriculture. The butter that we use is an artisanal product without adding preservatives and colorants, it is rich of lactic starters and active principles. The same attention is put in the selection of candied fruit, raisin, beet root sugar, malted barley, agave syrup, natural aromas that all rigorously from organic agriculture.



Snack – The Snack According to Us – Healthy, Good and Genuine



Great emotions in small sweets, daily cuddles for a positive charge to the day. Starting from the breakfast till the afternoon snack, Pasticceria Fraccaro offers snacks that are natural leavened for more than 12 hours with the only use of sourdough. Part of this line is the famous “Gondoeta”, loved by the elders and the youth, stuffed with cocoa cream, cherry and apricot jam, without hydrogenated fats, preservatives and colorants. Ideal as snack for your children.

Pasticceria Fraccaro also produces raisin, yogurt and chocolate bread and delicious organic and vegan Croissants, thought for those who prefer products from organic agriculture without renouncing to the goodness.


Gelato is Good and Organic, and the Brioches?



Soft and with a nice smell the “Brioches gelato” is a type of bread leaved only with natural sourdough. Nice in all seasons for a different breakfast or for a healthy snack, it can be stuffed with any gelato flavor but it is also great with chocolate, jams, creams, etc.


Dry Pastry or “Pasticceria Secca”



Small delicacies of puff pastry and shortcrust pastry typical of the Venetian tradition, enriched with raisin, almonds and candied fruit. Lovely with a tea or a hot chocolate, or simply alone to taste it's fine and delicate taste. Good to eat and nice to see.


Essence Spumadoro – The Signature in All Our Pastry Specialties




The original recipe of 1940 used to prepare our sweets is nowadays still offered in its integral version: a blend of citrus essential oils mixed with a blend of essences in water.

The intense golden yellow color of the essence is the result of the natural color of the citrus and of the presence of curcuma, beneficial ingredients for the body that gives taste and color to the essence. Nice for preparing focaccie, angel wings, frittelle and much more. Normally it is used in these quantities: small bottle of 100 ml for 3 Kg of flour, we advise 1/3 of the bottle content for each Kg of flour, and then it will depends from your personal taste if increasing or decreasing the quantityis necessary.

It does not contain preservatives, it only contains natural colorant (curcuma, is a species of plants in the family Zingiberaceae, so 100% vegetal).


Fraccaro Store








For a tasty thought or souvenir our Fraccaro Store is open for any desire you may have.


Products Fraccaro Spumadoro

Fraccaro Spumadoro - Pasticceria Fraccaro


The Art of Home Baking Since 1932



Our History - Fraccaro Family - Castelfranco Veneto



In 1932 Elena and Giovanni Fraccaro opened the Fraccaro Spumadoro bakery within the medieval walls of Castelfranco, laying the foundation of a baking tradition which was destined to become famous. Alongside its popular bread, this small bakery soon started to be known for its cakes with such great appreciation that a second bakery was opened in Borgo Pieve, just after the end of the war. The new bakery specialised in the making of fragrant focaccie, panettoni and sponge cakes (plum-cake).

The key ingredient to this success was a proven and precise production method. The same principle was retained and enhanced when Fraccaro opened their dedicated cake factory:all the products are still made according to the artisan tradition, in the factory you will find the same scents and atmosphere as the original family bakery.


Family Values Are at The Heart of Our Business



Simplicity, authenticity and community: our cakes reflect these values, the ones we share with family and friends, their smells and taste remind you of fond memories.




The Fraccaro Spumadoro business has developed through the years thanks to a solid family, its traditions and artisan expertise.


Environmental Consideration



Our love of the environment: we have chosen to be a business with minimal environmental impact.

Sensitivity and respect for the environment have led Fraccaro Spumadoro to choose greener production models and use renewable sources of energy. Our solar energy system produces clean electricity and has reduced our carbon emissions by 52 tons a year; five years ago we also installed an environmentally friendly thermic system to heat production and proving rooms.

Fraccaro Spumadoro is also dedicated to use environmentally friendly packaging. By making it totally recyclable we aim to actively work to safeguard the environment.



The Sourdough - We Use Sourdough in All Our Products - A Special Ingredient



Sourdough is a natural mother yeast made by long fermentation of flour and water using naturally occurring micro-organisms which reproduce themselves by feeding the yeast and converting sugar into carbon dioxide, allowing the dough to naturally leaven.

The benefits of using sourdough are various: first of all it enhances the fragrance, taste and smell of the final product; it also gives natural softness and makes all our cakes easily digestible. This method has commonly been long abandoned due to the complex processes involved in conserving the natural yeast.

Since 1932, Fraccaro has kept this traditional method alive, with enthusiasm and conviction.


What are The Benefits of Sourdough ?



The benefits are many: the dough is more elastic and malleable with consequent reduction of kneading times, its structure has more volume, finer and more evenly distributed air pockets, resulting in a softer cake with a deeper aroma and taste.

The benefits for the health of the consumer are equally as valuable: the result is a healthier product, far easier to digest and metabolize.


How Do We Make Our Sourdough Starter ?



Sourdough is a natural mother yeast made by long fermentation of flour and water using naturally occurring micro-organisms which reproduce themselves by feeding the yeast and converting sugar into carbon dioxide, allowing the dough to naturally leaven.

The benefits of using sourdough are various: first of all it enhances the fragrance, taste and smell of the final product; it also gives natural softness and makes all our cakes easily digestible. This method has commonly been long abandoned due to the complex processes involved in conserving the natural yeast.

Since 1932, Fraccaro has kept this traditional method alive, with enthusiasm and conviction.


Fraccaro: Artisanal Home-baking



A long time had elapsed from the birth of the first bakery within Castelfranco’s walls when in 1970 the three Fraccaro brothers opened the current factory. At the time it seemed too big for the needs of the business but it grew quickly and in 1987 a new department of about 2000 square metres was created inside the factory.




The success of the business is down to the unique Fraccaro sourdough yeast. We maintained the artisan qualities from the bakery to the factory itself: our products are still made in the traditional fashion, and even if some processes are now automated, most of them are still left to the mastery of handmade baking. Consider, for example, that to make a panettone it takes three days and to make our small cakes it takes two days!

You can still feel the atmosphere of our original, artisan family business... Fraccaro today is just a little bit bigger!


Panettone and Pandoro Fraccaro – Sweetness Shapes



A great variety of appetizing products to delight any palate. Soft and delicate Pandoro, fragrant and tasteful panettone, creamy and genuine stuffing: Fraccaro Pasticceria offers healthy and traditional recipes, with natural leavening, enriched with glazes, chocolate flakes, raisin and creams.

Ingredients are few and simple but the balance in the working processes is complex and delicate. The accurate selection of excellent raw materials, the creation of tastes and shapes, the experience and the attention of the people that knead and bake. In this way Fraccaro’s products, always soft, healthy and good are born.


Sweet Daily Emotions – A World of Authentic Tastes and Great Confectionery Inventions



The Product line Sweets and Cakes is dedicated to the important moments of the day, from breakfast to afternoon breaks till dinner. Pasticceria Fraccaro offers a sweet temptation for each hour of the day to make it unique and special: “plumcake”, “panfrutto”, “pansultan”, “panfruttone” with candied fruit and “la treccia” perfect for tasty breakfasts, and our cakes stuffed with delicious creams and jams, ideal with hot tea or coffee. All our classic goods are made with natural leavening, using only our unique sourdough and specially selected ingredients.



Slow Food and Fraccaro - Inevitable Attraction



Slow Food categorized hundreds of products at risk of extinction around the world, meeting producers and promoting their work. At this, Slow Food’s Presidia with brand regulation and policy was born. This philosophy goes perfectly with the coherence of Fraccaro Spumadoro’s production, our attention to ingredients, our sourdough, which with tradition, has been safeguarded for generations by the Fraccaro family.



The Ingredients




For the panettone preparation 3 of the Slow Food’s Pesidia are used: the dates of Siwa’s oasis in Egypt, the vanilla of Mananara in Madagascar and the citrus of Gargano processed and candied in the laboratory of Essenza Garganica di Rocco Afferrante, in Vico del Gargano (FG), Italy.

The other characteristic ingredient is the sourdough obtained from the natural fermentation of flour and water. Since 1932, Fraccaro has kept this traditional method alive, with enthusiasm and conviction. For the preparation of the panettone type 0 flour is used, cultivated in Italy and purchased from Molino Bigolin di Rossano Veneto (VI); Manitoba flour, Canadian flour purchased from Molino di Pordenone; sugar produced from beets cultivated and processed in Italy by the company Italia Zuccheri di Minerbio (BO); French butter produced by Sas Beuralia di Quimper, Bretagne; eggs of the company Parmovo di Colorno (PR); multi-flower honey from the company Gardin di Barbarano Vicentino (VI); essential oil extracted from citrus cultivated in Sicily and produced by the company Aromatica Siciliana of Messina.

The Processing



Sourdough, flour, sugar, eggs and butter are mechanically mixed. After 6 hours circa a high amount of the same ingredients are added and the dough is mixed again. After 12 hours the dough is mixed with vanilla, dates, candied fruit, honey and essential oils and it is divided in pieces of 1 KG each. The dough pieces sit for 1 hour, then they are mechanically mixed and shaped in the form of spheres which are put in the molds. After 8-10 hours a cross cut is done in the center of the shapes, which are baked for a 1 hour circa. Once the baking is concluded and before the packaging the panettone is turned upside down and let to sit in a cooling room.

The Packaging

The product is transferred in the packaging plant where it is bagged and packed in can boxes. The story telling label is a Slow Food’s project and tell the product, who produce it and the whole supply chain.


Organic Pastry-Making – A World of Organic Sweetness



The product line Pasticceria Fraccaro Bio is born from the willingness to offer to our clients the highest quality without renouncing to the taste, all this is translated in the accurate selection of fine ingredients from organic agriculture and in the use of our sourdough that since 1932 makes our product soft and delicate. We are aware that the choice of producing our pastry specialties with product from organic agriculture contributes to improve not only the health of the people but also the one of the nature and our land. The processes respect the natural times and rhythms of the sourdough leavening to exalt the most of each ingredient. We know that to produce good things it takes time and extreme attention to details, for this reason we choose healthy and genuine ingredients without synthetic chemicals or OGM. We prefer flours grinded in small buhrstone mills since they keep the nutritional properties intact and assure an higher percentage of fibers, mineral salts, vitamins and wheat germs. The eggs are provided to us by free-range hen farms and hens are fed only with feeds from organic agriculture. The butter that we use is an artisanal product without adding preservatives and colorants, it is rich of lactic starters and active principles. The same attention is put in the selection of candied fruit, raisin, beet root sugar, malted barley, agave syrup, natural aromas that all rigorously from organic agriculture.



Snack – The Snack According to Us – Healthy, Good and Genuine



Great emotions in small sweets, daily cuddles for a positive charge to the day. Starting from the breakfast till the afternoon snack, Pasticceria Fraccaro offers snacks that are natural leavened for more than 12 hours with the only use of sourdough. Part of this line is the famous “Gondoeta”, loved by the elders and the youth, stuffed with cocoa cream, cherry and apricot jam, without hydrogenated fats, preservatives and colorants. Ideal as snack for your children.

Pasticceria Fraccaro also produces raisin, yogurt and chocolate bread and delicious organic and vegan Croissants, thought for those who prefer products from organic agriculture without renouncing to the goodness.


Gelato is Good and Organic, and the Brioches?



Soft and with a nice smell the “Brioches gelato” is a type of bread leaved only with natural sourdough. Nice in all seasons for a different breakfast or for a healthy snack, it can be stuffed with any gelato flavor but it is also great with chocolate, jams, creams, etc.


Dry Pastry or “Pasticceria Secca”



Small delicacies of puff pastry and shortcrust pastry typical of the Venetian tradition, enriched with raisin, almonds and candied fruit. Lovely with a tea or a hot chocolate, or simply alone to taste it's fine and delicate taste. Good to eat and nice to see.


Essence Spumadoro – The Signature in All Our Pastry Specialties




The original recipe of 1940 used to prepare our sweets is nowadays still offered in its integral version: a blend of citrus essential oils mixed with a blend of essences in water.

The intense golden yellow color of the essence is the result of the natural color of the citrus and of the presence of curcuma, beneficial ingredients for the body that gives taste and color to the essence. Nice for preparing focaccie, angel wings, frittelle and much more. Normally it is used in these quantities: small bottle of 100 ml for 3 Kg of flour, we advise 1/3 of the bottle content for each Kg of flour, and then it will depends from your personal taste if increasing or decreasing the quantityis necessary.

It does not contain preservatives, it only contains natural colorant (curcuma, is a species of plants in the family Zingiberaceae, so 100% vegetal).


Fraccaro Store








For a tasty thought or souvenir our Fraccaro Store is open for any desire you may have.


Products Fraccaro Spumadoro

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