About us

Our History: between innovation and tradition.

From the historic bakery, where everything began in the nineteen sixties, Bassini 1963 bread has won over the most demanding and refined palates through a story that speaks of genuine and directly selected ingredients, but also innovation and research.

Thanks to a daily commitment made of constant care throughout the production process, we have grown while remaining faithful to our nature and guaranteeing the authentic flavor of our bread every day.


Bassini 1963, is now part of the AFR group - Antico Forno della Romagna, the new reference point for the bakery sector.

  • A constant quest for quality and wellbeing

    Bassini 1963 has always given special attention to health and wellbeing, selecting raw materials from a controlled and certified production chain with long times for resting, processing and rising for better digestibility.
    Bigas left to ferment for 18-22 hours, sourdough starter and extra virgin olive oil are used...

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  • Our ORGANIC choice

    Khorasan KAMUT® wheat and ORGANIC spelt are the organic flours that we decided to use for some of our top products. This choice was made to satisfy the demand of consumers who are more attentive to the benefits of a healthy diet. The organic flours that we use come from lands cultivated...

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  • Certified quality

    We have obtained a series of certificates that guarantee the quality of our processes and products in the interests of our customers and in support of the excellence to which we are committed...

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  • Always faithful to our traditions

    True innovation is the respect for traditions.

    In our factories we enhance the production processes of artisan bakery and interpret with passion the ancient recipes...

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News & Events
16 April 2023
02 March 2023
25 June 2022
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