The Grondona name begins to guard this precious heritage from the early 1800’s, with Giuseppe, in an ancient "factory of milling art". Here the farmers brought their grain to grind leaving some as payment to the miller. Giuseppe was capable of translating the legendary Liguria parsimony into an investment and thus created his pasta factory. In 1820 he signed as vermicellaio (the ancient name for a pasta maker), leaving the first official document to our family from which a journey that is still taking shape began.

From the stories we used to listen to enraptured as children, we know that Francesco, Giuseppe’s son, decided that his father’s course should be continued by adding his personal mark. Thus, the Grondona bakery was born at the end of 1800’s and with it began the family art of preserving and nurturing the mother yeast, then called growing yeast, the only known yeast at the time and still today the raw material that is indispensable for us.

The bakery that was born in the mid-nineteenth century must evolve into something else, according to the family attitude that continually brings us to scan the horizon for new goals and most of all to embrace the entire production chain in order to have direct contact with the final consumer.

Grandfather Orlando did not stop there, and his genius for quality led him to conduct what might be called an R & D of the sweet products of the land: in a small black-covered book he notes ingredients, processes and little tricks that he learns from the housewives of Genoa when visiting their kitchens. At the beginning of 1900 the iconic image of his grandfather with the child flanks the Orlando Grondona brand, an image that for many years spoke to the Genoese of a special quality of the Grondona biscuits: familiarity, or the ability to accompany Genoese people from infancy to old age.

With our father, Francis, we reached the fourth generation. To the production of the Lagaccio and the Biscotto della Salute the creation of Pandolci (sweet breads for Christmas celebrations) and Canestrelli was added. The mother yeast has withstood the war events and our family has been able to protect it to be a part of a new chapter in its history

Our mark starts here and now Grondona is no longer just the Biscuit factory inherited from Grandfather Orlando, but a reality that since 2005 includes the specialties of  Duca d’ Alba, and since 2008 the Bonifanti brand. Following our grandparents’ example we try to make good things bigger as there is no way we could make them any better.