In the first post-war period, the Vogrig family already prepared bread and very appreciated gubane (traditional cake) in the small town of Clodig, in the Natisone Valleys. Later, in 1963, the family decided to dedicate the production exclusively to typical local cakes to guarantee the highest possible quality.
Alongside traditional products, from Gubana to Struky, there are unique sweet specialities such as focacce and cakes. Genuineness and authenticity guide the production processes handed down by his parents.
Great care and attention are taken in the realisation of the products prepared by the eight pastry chefs, with the selection and use of the best raw ingredients and compliance with the slow processing times of the original recipes.
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