Authentic stories of those who have chosen IRINOX in their daily lives
Pasticceria Anna is a historic family-run pastry shop and café, active since 1981.
Known for its fresh production and the iconic Soffione Abruzzese, the business is built on quality, tradition and meticulous craftsmanship.
Antica Pasticceria Pan Belmonte is the oldest pastry shop in the Canavese area, founded in 1878 and today led by Elvis, who has been carrying forward the family tradition since 2005.
Its production ranges from classic Piedmontese pastries to pralines and gelato, with growing attention to efficiency and final product quality.
La Cucina Veneta is a company specialised in collective catering, preparing and delivering over 2,700 meals every day.
A fast-growing operation led by a young, motivated team, focused on quality, efficiency and full control of production processes.
Forno Leandro is a family-run bakery active since 1980 and now in its third generation.
Its production combines bakery, pizzeria and artisan pastry with a modern approach focused on efficiency, organisation and consistently high-quality standards.
Cibrario is a modern bakery founded in 2019 and recently expanded with a new production laboratory.
A fast-growing project led by Jacopo Pistone, where bread, pizza and fresh pastry come together through a strong focus on quality, process control and the enhancement of fermentation.
Casa Manfredi is a modern pastry shop and café that celebrates ten years of activity, built on an organised production model focused on quality, precision and efficiency.
In a constantly evolving sector, optimising time while preserving the aesthetic and structural perfection of each product has become a core element of daily work.
Baracca Storica Hostaria is a historic restaurant deeply rooted in tradition, where respect for raw ingredients and customer satisfaction guide every culinary choice.
While remaining faithful to its origins, the kitchen integrates professional technologies to elevate quality, consistency and efficiency.
Since 1959, Bar Lucia has been a landmark for traditional Salento pastry making.
Here, the pasticciotto is more than a dessert it is an institution, crafted daily through careful, artisan production focused on quality, consistency and respect for tradition.
Azetagastronomia is an artisan food laboratory specialised in the production of high-quality ready meals in modified atmosphere packaging.
Led by Alberto, chef and owner, the business supports small food operators seeking consistency, quality and professional production processes, making full use of IRINOX cold technology.
Quentin Bailly, World Pastry Champion 2013, leads an artisan company specialised in high-end pastry and chocolate creations.
With a strong international presence and uncompromising quality standards, his laboratory combines technical precision, creative freedom and advanced production technologies.
Plein Cœur embodies the meeting point between local agriculture and French artisanal know-how in baking, pastry and chocolate making.
Founded by Maxime Frédéric in the Batignolles district of Paris, the atelier delivers a complete in-house production driven by craftsmanship, sustainability and a strong creative identity rooted in history.
Winner of La Meilleure Boulangerie de France (Auvergne–Rhône-Alpes region), Maison Terrasson is a fast-growing artisan bakery and pastry business combining traditional craftsmanship, technical precision and high-level production; with multiple locations and a strong focus on consistency and quality, the company relies on professional technologies to support its daily operations.