Take a couple of minutes to read about the interesting project bravely undertook by a Canadian family in Lopez Island, where our Bassanina steam pipes wood fired deck oven has a real leading role.

Take a look at this installation followed by our Canadian dealer EM Bakery for Bakery Terra Breads. An interesting automatic loading / unloading system was installed. This efficient unit simplifies and speeds the working cycles; that’s why it is particularly suitable for industrial production. Despite this industrial approach, though, the results remain extremely genuine and artisanal.

Get inspired by this Master-Baker who chose our steam pipes deck oven ZOOM for his daily projects. The results are awesome and incredibly tasty!

Thank you for sharing with us this fantastic wide selection of Baton bread.
Which one is your favourite?

Baklava, we still don’t know much about its origin, but what we know is that this dessert is very popular in many Arab and Mediterranean cuisines, where many versions do exist.

Let us introduce you to Mr Diffo, a cornerstone in the Cameroonian bakery culture. First of all, we would like to thank him a lot for placing trust in our Company and our experience in the field. We are honoured to support him in his daily growth and development. Our best wishes for the future to come!

When we said that baking is a form of art, this is what we were talking about! It is almost a shame to eat it. 

Don’t you think that working in a bakery is something really magical and generous?
The baker works very hard all night long while the whole city is sleeping just to wish you a special good morning with the smell of freshly baked bread and hot croissants.
Thank you bakers from all over the world!

One of the most popular Russian white bread is called kalach, made of wheat flour and characterized by its round shape.
Bake kalach with Bassanina electric deck ovens or steam pipes deck ovens. Try the steam pipes technology: thanks to the firm floor-base, homogenous and gentle baking our ovens are suitable for large-size bread that rises with perfect fragrance and softness.

In West Slavic Countries fermented cereals, such as rye, wheat or sourdough, and meat are used to make soups. The sour rye soup is specific of Polish cuisine, where it is known as żur or żurek. The real peculiarity of this soup is the fact that, according to the tradition, they served it in an edible bowl made of bread.