Forno Brisa

What Forno Brisa does

Forno Brisa is an independent, vertically integrated artisan bakery founded in December 2015 in Bologna, Italy. The company operates seven retail bakery-café locations across Bologna and San Lazzaro di Savena, serving naturally leavened bread, pastries, Roman-style pizza, specialty coffee, and natural wines from breakfast through aperitivo. Production is built on a complete in-house craft chain: cereals are grown on approximately 78 hectares of organic and biodynamic farmland in Nocciano (Abruzzo), stone-milled fresh on-site at the Stadio store, and processed into bread using sourdough (pasta madre) and evolutionary wheat mixtures developed with geneticist Salvatore Ceccarelli and agronomist Stefania Grando. The company also operates an in-house specialty coffee roastery (Brisa Coffee Roasters) at the Galliera store and a bean-to-bar chocolate laboratory in the Bolognina district producing chocolate from single-origin cacao beans using stone grinders and low-temperature roasting.

Name

Forno Brisa

Legal name

Breaders S.r.l.

Website

https://fornobrisa.it

Company type

Private

Founded year

2015

Operating status

Operating

Short description

Forno Brisa is a vertically integrated artisan bakery in Bologna operating 7 retail stores, a bean-to-bar chocolate laboratory, an in-house specialty coffee roastery, and a stone mill, with grain sourced from its own 78 hectares of organic farmland in Abruzzo, serving consumers, restaurants, and amateur bakers across Italy.

Ownership category

akta.pro rank

Product category

Artisanal Bakery

NAICS

Retail Bakeries (311811), Commercial Bakeries (311812)

SIC

Bakery Products (2050), Retail-Eating & Drinking Places (5810)

akta.pro primary industry

Bread & Pastry Specialty Stores (CRAHAGAC)

akta.pro secondary industries

Wholesale / Commercial Bakeries (B2B Supply) (THAFAFAF), Specialty Bakery Manufacturing (Gluten-Free, Artisan, Health-Focused) (AFAKAAAG), Specialty Coffee & Tea Retail (Beans, Leaves, Accessories) (CRAHAGAI)

Keywords

• Artisan bakery products
• Naturally leavened bread
• Specialty coffee roasting
• Bean-to-bar chocolate
• Stone-milled flour

Headquarters

HQ city

Bologna

HQ country

Italy

HQ region

Europe

Offices8 records

Markets served

GTM type

B2B and B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Infrastructure, Technology or R&D, Marketing or Sales, Others

Revenue model

1. Retail Store Sales: Revenue from 7 physical bakery/café stores in Bologna and San Lazzaro di Savena. Stores serve bread, pastries, pizza, specialty coffee, and natural wines. One store (Spaccio) sells day-old bread and imperfect pastries at discounted prices.
2. E-commerce / Online Shop: Direct online sales through the Forno Brisa website, shipping products nationwide in Italy. Includes bread (shipped Mon/Tue), biscuits, specialty coffee, and branded merchandise (T-shirts, shoppers).
3. B2B / Ristorazione: Supply of natural-leavening bread, focaccias, Roman-style tray pizzas, specialty coffee, and pastries to restaurants, bars, and caterers across Italy. Also corporate gifting including panettoni, gift baskets, and custom gift boxes.
4. Training Courses: Amateur bread-making courses held at the Stadio store, taught by Francesca Casci Ceccacci of Pandefrà. Course covers sourdough bread-making from cereals through fermentation to shaping and baking.

Pricing tiers

Go-to-market motion2 records

Distribution channels3 records

Marketing channels5 records

Core offering

Forno Brisa produces and sells artisanal naturally leavened bread, pastries, Roman-style tray pizza, specialty coffee (roasted in-house), and bean-to-bar chocolate through 7 bakery/café stores in the Bologna area, a national online shop, and a B2B/ristorazione division supplying restaurants, bars, and caterers. The company also operates branded merchandise sales and amateur bread-making training courses, with vertical integration spanning its own 78-hectare organic/biodynamic fields in Abruzzo, on-site stone milling, sourdough fermentation, and in-house coffee roasting.

Product overview

Forno Brisa is an independent artisan bakery founded in 2015 in Bologna, operating as part of the Breaders collective of independent Italian bakeries. The business operates as a unified artisan bakery with vertically integrated production: they grow cereals on 78 hectares in Abruzzo (Nocciano), operate stone mills for fresh flour, produce naturally leavened bread and pastries in their laboratories, roast specialty coffee in their on-site roastery, and produce bean-to-bar chocolate from cocoa beans. Their core products include naturally leavened breads (Pane), artisan cookies (Biscotti), specialty coffees (Caffè), and bean-to-bar chocolate (Cioccolato), complemented by branded merchandise and amateur bread-making courses. Services include B2B/wholesale supply to restaurants and catering for events. The company operates 7 retail locations in the Bologna area.

Differentiator

Problem solved

Functional benefit

Products and services

• Pane (Naturally Leavened Bread) Naturally leavened bread made with stone-milled flours from the company's own farms in Nocciano and partner farmers. Range includes Pane Nocciano (evolutionary wheat mix from Abruzzo), Pane Campagna (semi-whole wheat), Pane di Segale (rye), Pane farro monococco (einkorn), Pane ai semi (with seeds), and Pane di grani duri (ancient durum wheat varieties). Sold as whole loaves (e.g., 1 kg, 1.2 kg, 2 kg) in retail stores and online with nationwide shipping on Mondays and Tuesdays.
• Biscotti (Artisan Cookies) Artisan cookies made with house-produced chocolate and quality ingredients. Range includes Biscotti Galliera (with 62% cocoa chips and Piedmont hazelnuts, 180g), Biscotti Galliera Vegani (vegan version with rice flour), and Biscotti Frollini Segale (rye cookies with Breton butter, 220g). Sold in retail stores and through the e-commerce shop.
• Specialty Coffee (Brisa Coffee Roasters) Single-origin specialty coffees roasted daily in-house at the Via Galliera roastery using medium roast profiles chosen to preserve bean aromatics. Range includes Gakuyu-ini Kenya (washed arabica), Lava Cherry Uganda (natural arabica), Comunità Aponte Colombia (honey arabica), Ruby Mantiqueira Brazil (espresso natural), and a Moka blend, available in filter and espresso formats in 150g, 500g, and 1kg sizes. Sourced directly from farmers paying above stock-market prices.
• Cioccolato Bean-to-Bar (Bean-to-Bar Chocolate) Artisan bean-to-bar chocolate produced in the Bolognina laboratory from single-origin cacao beans primarily sourced from Central and South America. The full in-house process covers hand-selection, low-temperature roasting in bread ovens, decortication, grinding to paste using stone grinders (molazze a pietra), blending with sugar and cocoa butter, tempering, and molding, designed to preserve natural aromas. Used in pastries and sold as a standalone chocolate product.
• Branded Merchandise (T-shirts and Shoppers) Branded apparel and accessories made from organic cotton, including t-shirts featuring slogans such as Fan*ulo la dieta, Brisa Original, Legalize marinara, and Propaganda, plus reusable shoppers (Gnola, Fan*ulo, Sbagliare è giusto, Smile designs). Sold through the e-commerce shop.
• Corso di Panificazione Amatoriale (Amateur Bread-Making Course) Bread-making workshop held at the Forno Brisa Stadio store, taught by Francesca Casci Ceccacci of Pandefrà. Covers sourdough bread-making from cereals through fermentation to shaping and baking, including theory, practice, bread and balotta tasting, with participants taking home a loaf ready to bake. Priced at €80 per person.
• Ristorazione/B2B (Wholesale Supply and Corporate Gifting) B2B supply of natural-leavening bread, focaccias, Roman-style tray pizzas, specialty coffee, and pastries to restaurants, bars, and caterers across Italy. Corporate gifting solutions include panettoni, gift baskets, and custom gift boxes with downloadable catalogs (Bologna, Emilia-Romagna, worldwide). No minimum order, with free shipping for orders above €230 and 24–48 hour delivery depending on destination.

Quantifiable outcome

• Approximately 30% of flours used come from their own fields or partner farmers sharing their practices and vision.
• +2 more outcomes

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Seven partnerships are on record, tiered core and minor.

• Breaders (S.r.l. Società Benefit)coreStrategic or Co-development PartnerBreaders is the holding group for independent Italian bakeries, co-founded by Forno Brisa in 2024. Members include Forno Brisa, Davide Longoni (Milan), Mamm (Udine), Pandefrà (Senigallia), and Mercato del Pane (Pescara). The group shares a collective enterprise vision without franchising, with each bakery maintaining its own identity while collaborating on sourcing, knowledge, and brand. Breaders S.r.l. is the legal entity that owns Forno Brisa.
• Davide Longoni PaneminorStrategic or Co-development PartnerRenowned Milanese artisan baker. One of the early mentors for Forno Brisa's founders (Pasquale and Davide trained with him in 2014). Now part of the Breaders group.
• Salvatore CeccarelliminorStrategic or Co-development PartnerGeneticist who contributed the first seeds of evolutionary wheat mixture to Forno Brisa's fields in Nocciano. Pioneered the agricultural practice of evolutionary mixtures (miscugli evolutivi) of wheat varieties.
• Stefania GrandominorStrategic or Co-development PartnerAgronomist who taught Forno Brisa's founders the principles of evolutionary wheat mixtures and adaptive agriculture. Co-developed the farming philosophy applied in Nocciano fields.
• Alessandro d'AngelominorStrategic or Co-development PartnerOrganic rye farmer in Contrada Ginestre, Pescara hills. Supplies organic rye used in Forno Brisa's rye bread products.
• Francesca Casci Ceccacci (Pandefrà)minorStrategic or Co-development PartnerBread-making teacher and baker at Pandefrà (Senigallia), part of the Breaders group. Leads amateur bread-making courses at Forno Brisa Stadio, covering sourdough bread-making from cereals through fermentation to shaping and baking.
• Street Artists (Collettivo FX, Andrea Casciu, Kiki Skipi)minorOthersStreet artists who created the artwork in Forno Brisa's stores, transforming public spaces into instruments of civil dialogue and civic denunciation through art.

Scale indicators5 records

Recent moves12 records

Expansion highlights5 records

Direct peers

• Pandefrà: Senigallia-based artisan bakery and member of the Breaders group. Sells natural-leavened bread, pastries, and runs amateur bread-making courses — overlapping with Forno Brisa's categories and educational offering.
• Dalla Rosa bread: Treviso-area artisan bakery with retail locations and cafés selling natural-leavened bread and pastries. Comparable product mix and specialty positioning.
• Le Polveri: Milan-based artisan bakery focused on stone-ground flours and natural-leavened bread. Directly overlaps with Forno Brisa's stone-milling and sourdough positioning, though operating at smaller scale.
• Mamm: Udine-based artisan bakery in the Breaders group. Sells natural-leavened bread and pastries through a multi-store model, comparable to Forno Brisa's store-and-product proposition in a different region.
• Antico Forno Roscioli: Rome-based artisan bakery and gourmet shop producing bread, pastries, and pizza. Comparable to Forno Brisa in combining a heritage bakery with café/retail operations and a strong brand identity.
• Princi: Italian artisan bakery with cafés in Milan and London, founded in 1986. Closest scaled national/international analogue to Forno Brisa's bakery-café format with bread, pastries, and pizza.
• Mercato del Pane: Pescara-based artisan bakery within the Breaders group, even closer geographically to Forno Brisa's Abruzzo fields. Shares the same vertical integration ethos around traceable grains and sourdough production.
• Davide Longoni: Milan-based artisan baker specializing in natural-leavened bread. Co-founder of the Breaders group alongside Forno Brisa, with a directly overlapping model of sourdough bread, cafés, and specialty coffee. Operates at larger scale but in the same product category.
• Grezzo Raw Chocolate: Rome-based Italian bean-to-bar chocolate producer. Most direct comparison for Forno Brisa's bean-to-bar chocolate line, with similar in-house-from-bean manufacturing and premium positioning.

Broad incumbents

• Olivieri 1882: Italian heritage bakery brand (since 1882) producing artisan bread and baked goods at national scale through retail and foodservice. Comparable to Forno Brisa on product but operates at significantly larger scale and broader distribution.

Market position

Strengths5 records

Weaknesses4 records

Competitive moat5 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/fornobrisa
• LinkedInlinkedin.com/company/fornobrisa

Compliance5 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles4 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Forno Brisa