The Pastry
Since 130 years we work in a traditional way, kneading by hand and patiently following each process, with the aim to raise the standard every day not only with regard to the taste but also thinking about the digestibility and research in recipes.
In addition to goodness and freshness of raw materials is the research that guides us every day. Among the traditional and classic recipes sometimes sprout products that tell our ability to experience; if in addition to the taste you can also give away the surprise at the time of tasting, feeling good can be turned into emotion and magic.
THE QUALITY FROM 1882 TO THE PRESENT
We live in the laboratory and in the family forever, to safeguard and hand down the secrets and recipes of the pastry . Working by hand is a family tradition for us, made of history and memories that give us the energy to dream every day something new, always trying to give back in every product those genuine flavors and emotions.
HISTORY
It all began in 1882 when Louis, an ancestor of the family, he moved to Arzignano to open the first oven Olivieri. The years passed, some children emigrate, others remain in Italy, while maintaining the activity alive during the hard years of the war. In 1927 White was born Olivieri, father of Oliver, who after a first experience in the family shop, opened his own bakery. With the help of his wife, Miranda grandmother buys a piece of land DOVE manages to build a larger laboratory.
In the 70's the first to sell and Pan Biscuit biscuits packed. The wife Miranda meanwhile, began manufacturing the first baking cakes. This is how the donuts of Miranda grandmother began to be sold by the food of the province. Of all the children, Oriana nobody initially decides, Roman, Oliviero and Leonardo to follow in the family footsteps as well all take different paths.
In 1980, at age 52 White he dies and Colombar brothers have to decide what to do. Oliviero, eighteen, decided to take over the shop and the DOVE lab was born and raised, provided they can modernize with machinery. In a few years Oliviero, with his wife Patrizia, liquid mom and brothers and renovate the building by adding the café.
In 2000 he founded Chocoamour Oliviero, a chocolate company, which allows Olivieri add the chocolate to interior of the store. In 2006, after traveling a lot, Nicola (the eldest son of Oliver and Patrick) decides to follow his father's footsteps and two years later he began to study the implementation of a project on ice cream.
After a short time opens with Oliviero and other members, the first chain of biological ice-cream parlors certified at European level, which then will come sold; ice cream to memorize options remains and becomes another flagship format of Olivieri Pastry.
Nicholas then returned to work in the bakery dedicating body and soul to the great leavened. Andrew, second son initially chooses a different path from the bakery and moved to Milan to universities; deciding not to follow in the footsteps of the family.
OLIVIERI 1882 TODAY
The new brand “Olivieri 1882” was born in 2009. It brings with itself the working experience that has been gained since 1882. The artisanal family business increasingly grew, the products hit the spot and the coffee shop received numerous awards both from culinary guides and from local and international newspapers.
In 2015 everyone felt the need to enlarge the business, motivated by the growing demand from both Italian and global retailers. Nowadays, Panettone Olivieri 1882 has arrived as far away as Australia, also passing through France and Sweden. In that year, Andrea returned to Arzignano in order to handle the purchase of a new area, in which a new project could be created, in addition to the pastry shop, the bakery, the chocolate shop and the coffee shop. This project regarded pizza, following the branch of leavened goods. About twothirds of this area of 1200 square metres has been reserved to the laboratory.
In 2017 Olivieri 1882 was awarded as one of the best breakfast experiences of Italy by Gambero Rosso, thanks to the top quality products that it offers to its clients every single day, blending tradition and innovation.
The willingness to experiment remains at the heart of all, without fear of taking entrepreneurial risks. Who knows what’s next?
SPACE
Olivieri 1882 is a great renovated factory space that houses inside the cafe; Olivieri historic pastry and ice cream, Olivieri White a real bakery where to buy bread and some food products and & nbsp; Elementary pizzeria bistro and wine bar ; last experience related to the world of leavened and pizza.
Olivieri 1882 is a small food hall family, big but small, where each room retains key features and specifications, even if inside of a single large open space; to each area its soul, its peculiarities & the philosophy with which since 1882 is dividing the individual time between working room, and laboratory bench.
