Family-owned Via Oliveto Bakery set out to quadruple production and boost its capabilities to manufacture its staple products and new innovations at its facility in Barrie, Canada. With the upgrade, the company took the next step from baking on racks to introducing a tunnel oven.
The story of Via Oliveto started in Toronto in 1988, when Italian-born Pasquale Zappia and his wife Mayra started a business that worked both as a restaurant and a bakery supplying nearby hotels, restaurants and caterers. A baker by trade, Pasquale handled the bakery. His wife ran the restaurant, joined by their sons Patrick and Adriano, when they were old enough. Pasquale had always put his own spin on Italian breadmaking, but when he began baking crispy artisanal flatbread crackers — essentially a European-style flatbread cracker — he truly found his niche.
