Masters of leavened desserts
The best panettone in Italy
The world’s first pastry shop
specialising exclusively in leavened desserts
Masters of leavened desserts
What people say about us
For over sixty years, the Tiri family has been dedicated to the art of leavening, a speciality of the House.
We have always believed that it is important to only do what we do best at work, which is why we decided to create the world’s first pastry shop dedicated exclusively to leavened desserts. Sourdough starter – now part of the family – is present in all our creations: single portions, biscuits, chocolates, spreads and even ice cream. This is to give you the opportunity to enjoy unique desserts with an inimitable flavour every day, capable of telling a long story: our family story.
A long family history
About Tiri
In 1957, Grandfather Vincenzo opened his small shop in the beautiful medieval village of Acerenza. For three generations, that oven has never stopped baking. The family continues the tradition with Father Michele and a tireless ally, sourdough starter.
Awards and recognitions
Awards
For over sixty years, our leavened products have told a story of passion, research and craftsmanship. A commitment that over the years has earned us numerous awards and recognitions.
February 2024
1st place – Italy Food Awards – Desserts and Baked Goods Category 2023/2024
«Un premio che celebra l’impegno dei piccoli e medi produttori e fornitori agroalimentari italiani e che testimonia il loro profondo know-how del settore.»
March 2024
1st place in Scatti di Gusto Best Artisanal Colomba 2024
Discover all the prizes from Tiri
Following in his father’s footsteps, one of Italy’s leading yeast producers
Vincenzo Tiri
Vincenzo Tiri, born in 1981, is one of Italy’s leading bakers. Following in his family’s footsteps, he grew up in the family bakery surrounded by sourdough, flour, eggs, butter and sugar, and from an early age he learned the art of baking, following in the footsteps of his greatest mentors: his grandfather Vincenzo and his father Michele.
Method
The original with 3 kneading phases
You can’t create something extraordinary using ordinary methods. So we challenged the tradition of Panettone, whose historic recipe involves only two stages of kneading. Thanks to our revolutionary method involving three stages of kneading and 72 hours of processing, we have reinvented Panettone, making it softer, easier to digest and more fragrant.
Following in his father’s footsteps, one of Italy’s leading yeast producers
Vincenzo Tiri
Vincenzo Tiri, born in 1981, is one of Italy’s leading bakers. Following in his family’s footsteps, he grew up in the family bakery surrounded by sourdough, flour, eggs, butter and sugar, and from an early age he learned the art of baking, following in the footsteps of his greatest mentors: his grandfather Vincenzo and his father Michele.
After years of working his way up the ranks at renowned national and international pastry shops, he returned home to Acerenza to realise his greatest dream: to produce the best Panettone in the world.
Over the years, his Christmas cake won numerous competitions, climbed the rankings of the most important industry publications and received numerous accolades from specialist critics, who were fascinated by the uniqueness of his innovative method, which involves three stages of kneading and 72 hours of processing, giving the products unrivalled softness and fluffiness. In 2018, he launched his new challenge: he opened the world’s first pastry shop in Potenza dedicated exclusively to leavened desserts, which industry experts would call the “panettone boutique”.
L’esperienza maturata negli anni e la passione per l’arte della lievitazione fanno si che Vincenzo Tiri sia uno dei consulenti più ricercati da note aziende dolciarie italiane e internazionali. Rilevante è anche la sua attività di insegnante per le maggiori scuole italiane di cucina e di pasticceria.
In October 2021, he received the prestigious World Pastry Star, an international award dedicated to the world of pastry.