The story of the Fratelli Tossini (Tossini brothers) starts with Fortunato in 1899 in Camogli, in the baker’s store. A small artisan production of bread and focaccia based on excellence and quality.
Later on, the baker’s store moves to Recco, with the same passion, quality and products.
In 1976 the turning point, Luigi and Maurizio realise that market variables are changing and decide to rethink the company strategy.
The ambition to realise a dream, a strong business drive and their love of baked products encourages them to begin the process of expanding, modernising and developing the family business which has led them to master the various stages of the production process and establish their reputation with their signature artisan quality, recognised and appreciated internationally.
A quality firmly rooted in tradition; focaccia just like the one produced by your local baker. Artisan expertise which allowed the Tossini company to design and create a new concept of a focaccia store. A modern TOSSINI store featuring a coffee store, bakery and top-quality delicatessen where all the Tossini know-how is on offer … to food enthusiasts.
The company starts to focus the lion’s share of its financial and human resources on defining the market positioning of its strategic product: Focaccia col formaggio di TOSSINI-RECCO (focaccia with cheese). Ambitions are high because they firmly believe in the potential of this “new speciality” which is still relatively unknown in both Italy and abroad.
The store in Via Venezia in Rapallo is renovated to keep in step with new market demands.
Two business are acquired, a café and a historic pasta-making store in Chiavari in piazza Mazzini. This is the start of the Chiavari store which has the most comprehensive assortment of products on offer.
FOCACCIA DI RECCO COL FORMAGGIO obtains PGI certification (Protected Geographical Indication) creating an even closer tie between this speciality and the area where it originates from. From here, awareness of this product is reinforced and extended beyond the confines of Liguria.
The company decides to develop a retail range dedicated to large-scale retail outlets, focusing on the brand and thus strengthening its presence on the market.
A new organised logistical centre is created just one kilometre from the Avegno factory; a warehouse with space for 350 pallets to store dry products and for 600 pallets to store frozen products. A purchasing department is also created servicing both the stores and the factory.
The Avegno factory is BRC and IFS certified; two fundamental international standards for quality certification.
Luigi and Maurizio move the Rapallo store from Piazza Venezia to Corso Italia. The store is revamped with this move, following the new concept of the store in Via Assereto with the addition of café area.
The Tossini brothers implement the second production line with the intention of increasing the production capacity
In the Avegno factory, another production plan is implemented in which investment is made for the second production line of focaccia, especially focaccia with cheese.
The third bakery in Rapallo is acquired in via Mameli.
A fire starts in the store in Via Assereto. It is reopened after several months with a totally new design and renewed assortment, plus a delicatessen service that proves a success.
The fourth store in Recco is acquired in Via Trieste. Unlike the other Tossini stores, the cold meat cut and cheese section is maintained as under the previous management.
The Tossini brothers invest in the first production line with the intention of taking genuine focaccia beyond the confines of Liguria.
Tossini celebrates 100 years of history.
The third store in Recco is opened in Via XXV Aprile.
The idea of serving proprietary and neighbouring stores centralising the production of bread and pastries is achieved when an 800 square metre premises is acquired in Avegno. The production of focaccia is still divided between the various stores.
Luigi and Maurizio move further afield by taking over the running of the historic Zunini bakery, opening the first store in Rapallo.
They acquire a second store in Rapalloin Piazza Venezia.
In February, they acquire the Sori store and later on in the autumn, the second store in Recco is opened in Via Roma.
After two years of business, they renovate the store in Via Assereto introducing a modern concept for the “Il Fornaio” era. The store becomes a reference point for innovative furnishing and the quality of the products, all produced on the premises.
After their uncle Francesco passes away, Luigi and Maurizio take over the business which had now become a grocery store.
Their father, Ausonio and his brother, Francesco relocate the business to Recco. The premises are turned into a café-cum-pastry store.
Their grandfather, Fortunato, opens a store in a Boschetto di Camogli with the main aim of producing the traditional “galletta” (ship’s biscuit) that sailors used to take with them on long voyages on sailing ships.