For Easter 2026, Forno Follador celebrates the art of leavened baking with a collection that explores tradition, creativity, and indulgence. Colomba, Venexiana, and Ovo tell the same story of artisanal passion, where each product is made with refreshed sourdough…

From February 22 to 24, Forno Follador participated for the first time in SANA Food in Bologna (Hall 18, Stand D16), the organic trade fair for companies and professionals focused on sustainability, transparency, and quality of raw materials. “SANA gave us the…

Once again this year, Forno Follador took part in Taste Firenze (Central Pavilion, Ground Floor, Stand S/11), the exhibition dedicated to the food and wine excellence of Made in Italy. The theme of the 19th edition, “True Food,” focused on authentic food and respect…

In line with new consumption styles, Forno Follador expands its collection by introducing innovative and versatile formats, designed to adapt to different moments of the day. “Christmas is made of different gestures: there are those who choose a small gift, those who…

From October 24 to 26 Forno Follador participated in Cook Fest 2025, the food festival organized by Corriere della Sera. This year the central theme was comfort food, explored through food talks, guided tastings and cooking classes. “Cook Fest is an event that allowed…

From October 17 to 21 Forno Follador participated in HostMilano 2025, the international trade fair dedicated to the world of catering and hospitality. As a guest at the Tecnoarredamenti booth, Forno Follador presented a selection of artisanal baked goods to industry…

From September 17 to 21, 2025, pordenonelegge returns, the most important book and literature festival in Friuli-Venezia Giulia. For this edition as well, Forno Follador confirms its participation, renewing its commitment to supporting culture and its local area. The…

Once again this year, Forno Follador earns the highest recognition in the Gambero Rosso Bread and Bakers of Italy 2026 Guide, receiving the Tre Pani Award for the third consecutive year, granted only to the finest examples of Italian bread-making. Among the reasons…

Starting March 24, Easter leavened cakes by Forno Follador will be available at Rinascente in Milan (7th floor) and Turin, for all those who wish to bring an artisanal dessert crafted with attention to every detail to their table. Following the success of the…