When is Zaghis born?

Zaghis desserts are born near Venice, in the heart of Venetian history and tradition. Since 1964, thanks to the baker Luigi Zaghis and his passion, we have been specialized in making panettone, pandoro, cakes, focacce and tiramisù.

What makes your desserts so special?

The most important ingredient is the pastry chef, the tradition keeper, with his skillful hands, his experience, his mastery of daily gestures.

… and the raw materials?

The raw materials are natural, controlled and certified. Zaghis original sourdough starter is the family's real asset which has enabled the production of all our leavened products for over 60 years. It is a strong and fragrant yeast, with extraordinary organoleptic properties, which lends the unique aroma of natural fermentation. The slow, 48-hour-long leavening gives our products softness, fragrance, digestibility and long-life without the need of preservatives, thus ensuring a unique taste.