About

About

I Genuini was born in the 1960s, driven by Pierangelo Regazzoni’s desire to offer his customers and families authentic products that would bring to mind and palate all the flavours of age-old countryside traditions.

Tradition and innovation

The craftsmanship and manual skills of our master bakers are the foundation of the quality of our products. Skills that cannot be replicated by technology, but have been handed down for generations.

Today, in addition to our delicious organic bread, we produce melba toasts, cakes, wholemeal croissants, breadsticks, biscuits, breading, and more. All contain select flours from cereals such as common, einkorn and khorasan wheats and ancient grains.

Even those following a vegan diet can find just what they want, while sportsmen are among our most loyal customers due to the beneficial nutritional properties of our quality ingredients.

The Organic choice

We are I Genuini, ambassadors of Made in Italy Organic Products. Our imperative is to bring select, simple and traditional organic ingredients to your tables, renewing the excellence of our creations every day in our ovens with the best organic flours, water, salt and sourdough. Passion for our work is the common denominator that guarantees our products are not only tasty and fragrant, but also ethical and transparent.

Concious nutrition

An ancient Indian proverb says, “We are what we eat”, and it’s true, all types of food have properties that influence our being. Being conscious of what we eat means choosing organic bread and naturally grown raw ingredients that are good for our health. Tradition teaches us that cereals do not weigh the body down and help keep us in shape. Our goal is to provide affordable, healthy and nutritious specialities, with a guarantee of goodness and authenticity.

Sourdough

The secret of the goodness of our products reveals itself when you taste them. You will discover that all our bread, biscuits and other baked specialities are an astonishing balance of crunchy and soft, sweet and salty, tradition and innovation. What makes our bread always and invariably unique is our sourdough. Handed down for two whole generations, with the fermentation driven by only flour and water, it guarantees our bread has a shelf-life of several weeks and a truly matchless flavour in all its varieties. I Genuini treats its sourdough in a completely traditional, manual way, without the aid of machinery.

Genuine from the very beginning

I Genuini was born in the 1960s, driven by Pierangelo Regazzoni’s desire to offer families authentic products that would bring to mind all the flavours of age-old countryside traditions.
A few simple ingredients, combined with passion and attention to detail, to preserve all their exceptional qualities. Today, three generations of the family work every day in the company to drive forward technological improvements and expand the product range, while upholding the company’s founding values of respect for the times of nature and an infectious passion for our profession.

What Organic means to us

Transparency

Genuine, first and foremost.
We privilege quality over quantity.
We want you to know what you are eating.

Craftmanship

An oven batch will never be exactly the same as the one that came before – this is precisely the beauty of our work. Bread is the main staple food for Italians. We want it to be light and of the highest quality. Our family story is one of craftsmanship.

Sustainability

Innovation means valuing tradition and adapting it to today’s needs. A few ingredients, combined with love. Being conscious of what we eat, in total respect for everyone.

A question of family

We are people who in our own small way want to change the world. Ours is a deep bond, a commitment that never ends. Bread has not only become our profession, but a philosophy of life. Sacrifice and passion.

Our history

1940-50
1962
1982
1980-90
1980-90
1990-2000
2000-2010
2010

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1940-50
Our origins
Food production and the Regazzoni family are a bond that only grows stronger with time. The founder of the company, Pierangelo was a cattle trader in Valsassina, a valley just a few kilometres from Lecco. In the 30-40s, the family moved to Como to open a fruit and vegetable shop, out of which, a few years later, Pierangelo set up Italy’s first biodynamic bakery.
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1962
Foundation
After working away from home, Pierangelo returned to Lecco, and, driven by the desire to offer products inspired by the flavours of age-old peasant traditions, he decided to renew the family business by creating the “I Genuini” bakery. Every morning, he delivered bread throughout the province. At his side, his wife Maria divided her time between raising five children and working in the bakery.
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1982
The Organic breakthrough
Pierangelo was struck by stories of the ancient yet innovative technique of natural leavening. He, therefore, decided to go to Germany, where this method was used in certain traditional bakeries. Having learned all the secrets of the method, he returned to Italy and immediately began to apply them in his own products. His first customers and several associations recognized the great value of his new products.
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1980-90
Growth
The quality of the bread of I Genuini drove the growth of the business. The company acquired modern machinery and qualified staff. The range of products was expanded to also include dry and traditional festive products. In 1987, the small neighbourhood shop acquired a 2000 square-metre space dedicated to production, baking, packaging and shipping.
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1980-90
The second generation
These were the years of transition between the first and second generations. Cesare, Pierfranco and Liana began to support Pierangelo in managing the company, and honouring its spirit of bread as a family philosophy and way of life. The small artisan laboratory became a well-recognized player in the emerging organic scene. Partnerships were signed with the first distributors, and the company began representing itself at various trade fairs.
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1990-2000
Years of solidarity
Having passed the baton of leading the company to his children, Pierangelo embarked on a journey to Amazonian city of Manaus. Struck by the poor conditions of the inhabitants, he decided to take action. He, therefore, led the construction of a community bakery. Pierangelo’s spirit of initiative and generosity did not stop there. Shortly after, he contributed to the construction of a dam for drinking water. Pieroangelo was thus renamed by the locals as “O Homen de Agua”, or “The Water Man”.
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2000-2010
New technologies
The new millennium brought with it technological and process innovation, with the purchase of new leavening cells, packaging machinery and, finally, the purchase, in 2017, of the new Polin energy-saving ovens. As part of the technological development, research and development continued into products suitable for food intolerances and allergies, an emerging problem caused by the excessive consumption of refined products.
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2010
to today
The story of passion for quality baked goods continues. The third generation has entered the scene. In the artisan workshop of I Genuini, the tradition of making bread, handed down from generation to generosity, has become much more. Organic has become part of our DNA, part of our principles that lie in quality nutrition within everyone’s reach. Tradition and innovation mix like water and flour, and passion does the rest.