Shipwreck survivor, improvised taxi driver in Brazil. Story of a pastry chef, Ruggero Bauli: a century of pandoro

Not just a well-deserved and meritorious one celebratory stampa docufilm which tells the centuries-old history of the Bauli group, as well as a freely available volume on the web. But who was Ruggero Bauli, the founder of the Veronese company of the same name which, founded in 1922, this year celebrates just one century of activity?

The history of the Bauli group

Year 1922

Ruggero Bauli opened a small artisan workshop in Verona focusing on the traditional pandoro recipe.

Year 1927

Attracted by the idea of ​​exporting his pastry art, Ruggero Bauli set out in search of new opportunities overseas, attempting a new life in Argentina. He boarded the steamer with all his equipment “Princess Mafalda” on her last transatlantic voyage, but during the crossing, not far from the coast of Brazil, the ship lost a propeller, took on water and sank in a few hours. It was the most serious Italian naval disaster of the twentieth century.

Fortunately, Ruggero survived the shipwreck, but found himself starting from scratch with no money and no machinery. Arriving in South America, after an experience as a taxi driver in Rio de Janeiro, he managed to move to Argentina, his real destination, where in a pastry shop in Buenos Aires he managed to rebuild his fortune in ten years, thanks to his artisan skills. .

Year 1937

Ruggero Bauli returned to Verona and restarted his business, a laboratory with a shop, which became the first pastry shop in the city.

The 1950s

Ruggero decided to give life to the industrial production of what would remain forever imprinted in the hearts of Italian families: the Pandoro Bauli. The first production site was inaugurated in what was called Largo Perlar, now named after Ruggero Bauli.

The 1960s

The sons Alberto, Adriano and Carlo took over from the founder Ruggero Bauli. It was the beginning of a path that, thanks to innovation, entrepreneurial spirit and the link with tradition, led Bauli to the top of the Italian market.

Bauli Group Centenary – Production Clip – via Bauli Group Press Office – 2022

The 90s

The 90s represented a real turning point for Bauli. For an intuition of Alberto Bauli, the company entered the market of baked goods for daily use with the new line of croissants, expanding its business beyond the segment of Christmas and Easter celebrations. The production of the first chocolate eggs also began, diversifying the range of products for anniversaries.

The 2000s

Bauli continued its growth by developing the international market, exporting the quality of made in Italy and the combination of tradition and innovation that distinguishes the company, and focusing on numerous strategic acquisitions. Indeed, a path of strong expansion began with the acquisition of historic brands, including Doria, Motta, Alemagna, Bistefani.

The years 2017

With Michele Bauli at the helm, the third generation of the family, a factory was opened in India, to better reach the countries of South-East Asia.

2018 and 2021

Other strategic acquisitions: the majority stake in the Tuscan company Alpipan, to strengthen the production of gluten-free and low-protein products, and acquisition of the majority stake in MaxSport, a company in the Slovak Republic specializing in protein products and food supplements. Opening of the commercial branch in Singapore. In order to meet the needs of the consumer, Dacasto Gran Pasticceria, a Piedmontese company that produces artisan desserts, was acquired on the domestic market.

One hundred years of goodness, 2022

Centenary from the foundation. In this symbolic year, the company’s first sustainability report will be published (in November).

Shipwreck survivor, improvised taxi driver in Brazil. Story of a pastry chef, Ruggero Bauli: a century of pandoro