Olivieri 1882
For 140 years, we have been creating emotions to be savored, with a precise philosophy focused on quality. We are a contemporary pastry shop and bakery, and more. Today, Olivieri 1882 is a brand recognized throughout Italy and abroad, with a presence in retail, wholesale, and online sectors.
Substance before Form: this is the spirit that drives the company. The work of OLIVIERI 1882 is based on an approach that maintains a firm focus on product quality and a commitment to being producers of excellence, while also being capable of managing an ever-increasing volume of production dictated by market demand.
Yesterday
Our story begins in 1882 when Luigi, a family ancestor, moved to Arzignano to open the first Olivieri bakery. The years passed, some sons emigrated, others remained in Italy, keeping the business alive during the hard years of the Great War. In 1927 Bianco Olivieri, Oliviero's father, was born. After an initial experience in the family shop, he opened his own bakery and later managed to build a larger workshop.
In the 1970s, his wife Miranda began baking her first pastries. This led to the creation of "Nonna Miranda's Donuts," which also started being sold in grocery stores throughout the province.
In 1980, at the age of 52, the death of Bianco Olivieri confronted his sons with a difficult choice. Oliviero, together with his wife Patrizia, decided to take over the shop and workshop where he had been born and raised, on the condition that it could be renovated with state-of-the-art machinery. While maintaining a strong link with the family history: Nonna Miranda's Ciambelline remain the most famous product! We arrive at the year 2000, when Oliviero chooses to add the Cafeteria. It is a key moment in our history: Olivieri becomes the place to enter every morning, discover artisanal products and taste an excellent coffee.
Today
In 2006, Nicola, the eldest son of Oliviero and Patrizia, joined the company. Always passionate about leavened products, to the point of making them a sweet "obsession," he returned to work at the bakery after a series of experiences abroad, bringing innovation and an extreme focus on quality. In 2015, due to the growing demand for products from Italian and international retailers, the need for expansion was felt. The second son, Andrea Olivieri, joined the company, and they proceeded to acquire a new physical space in which to combine the bakery, café, production, and offices, as well as a redesign of the brand's visual identity. The new headquarters, opened in December 2016, occupies 1,200 square meters, more than two-thirds of which are dedicated to the laboratory with state-of-the-art machinery. The numerous awards received since 2015 led the company to launch its e-commerce site in 2018, achieving remarkable success even following the COVID-19 pandemic. Continuous improvement drives OLIVIERI 1882 to also cultivate "the American Dream." The brand thus decided to expand by developing a 24/48-hour delivery system in the United States, a country where a great lack of leavened products was identified. In 2021, OLIVIERI 1882 opened pop-ups inside Eataly locations in New York, Dallas, Los Angeles, and Toronto as a first step toward a permanent presence in the USA as well.