History
The business of the Colussi family goes back to the distant days of 1840 when APOLLONIO COLUSSI decided to become a baker and open the first bakery and shop in the Sestiere (district) of St. Mark. The goodness of his products was evident; not only in the bread; but also in the cakes he made for his particular way; of putting together the various ingredients created cakes which are now considered Venetian specialities; appreciated today, as before, not only by the Venetians themselves but also by the many visitors to the city. Increasing demand together with the transportation difficulties typical of Venice obliged Colussi’s son, Emilio, to open a bakery in every Sestiereof the city; so that the demand could be met and a better and more rapid service could be given. In the 1950s the population of Venice began to diminish and consequently the heirs to the business gradually reduced the various production outlets. The present day owners Gloria and Paolo Colussi Stefani have consolidated their business by concentrating the district branches into one large bakery in the Sestiere of St Mark, in the city centre. This allows them to maintain the necessary productivity levels and to reach any part of the city with relative ease. In recent years this arrangement has boosted production and made possible widespread distribution throughout the city with daily deliveries of freshly baked products to hotels, restaurants and snack-bars. To satisfy even the most sophisticated palates their production of bread is highly specialized, with loaves and rolls of every sort up to as small as 20 grams. Emilio Colussi il Fornaio has the merit of having been the first bakery in Venice to have rediscovered the typical but almost forgotten Venetian pastries and cakes. Examples are the Venetian focaccia made following a recipe dating from the beginning of the last century and what may be described as “dry” cakes such as “il pan dei dogi”, “pan dei pescatori” and “gli zaletti”, all made with one maize flour. All these products are made using only natural ingredients without any additives or preservatives, there by ensuring the quality which only a genuine product made on the premises can guarantee