Handmade Bauletto cakes

Bauletto is an everyday cake and it’s suitable for different occasions like breakfast
and afternoon snack. It’s also a perfect dessert. Our Bauletto is ideal both for those
who want to start the day off right and for those who want to end a meal on a sweet
note. Perfect to be sliced and served with a spreadable cream. Bauletto is similar to
our awarded glazed Panettone, but without candied fruit, in order to get on your
table a top-quality leavened product every day of the year. The dough’s consistency
is soft and the flavour is elegant but strong. It’s completely free from preservatives,
semi-finished products, flavourings and vegetable fats.

100% prepared by hand with passion since 1882, in keeping with tradition.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion, in order to create the real bauletto.

Each bauletto is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes four days (more than 48 hours of natural rising) of processing to realize “Bauletto Olivieri 1882”.

Olivieri 1882 gamma prodotti selezionati Bauletti Artigianali

Raw Materials

We are fond of raw materials and the related processing techniques. Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, elegant but strong flavour, high digestibility), which ensure their quality attributes.

The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: Australian 5 crowns sultanas, candied oranges (we mince and put them by hand into the dough, in order to lend it a unique and natural citrusy aroma), Madagascar Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey. In addition to a rich dough, we cover our Bauletto cakes with a sugar glaze, which is enriched with almonds, hazelnuts and pine nuts.