About Us
Carlo bauducco arrives in brazil in 1952, bringing a piece of dough--what contains the unique strain of "mother yeast" (or leavening) that only bauducco has. This mother yeast is used to create all our recipes. We've been conserving and feeding this dough for almost 70 years, and it is the secret behind our products' tradition and quality. The bauducco mother yeast ensures the unique taste, texture and softness of our panettones, and is what makes "the true and only bauducco panettone."