Giraud is an example of craftsmanship and passion Made in Italy, to be more precise made in Castellazzo Bormida, near Alexandria.
The story begins in 1907 when Giovan Battista Giraudi opens its business with a mill and an oven for baking. Pauline Boas, another relative, is formed instead as pastry chef. In Alexandria in the sixties Giraudi detects the Victory Bar in Corso Roma and begins to experiment with recipes with chocolate.
In 1982 Giacomo Boas, grandson of Giovanni Battista Giraudi, chocolate maker, and Pauline Boas, pastry chef, joins the paths of these two men becoming the owner of the business.
From 1993 the bakery moved in the center of Castellazzo Bormida and small workshop the "Pastry Giraudi" turns into a company more structured.
Many products made with chocolate, all characterized by the love “do their jobs well”, we selected the following.
Giacometta: hazelnut cream flavor but delicate, the Classic 32% hazelnut IGP Piedmont hill; Fondant with a percentage of 50% hazelnut IGP Piedmont hill without addition of vegetable fats.
Pudding gianduja: compound prepared from the mixture of fine chocolates and cocoa Giraudi, with natural thickeners and pure vanilla from Madagascar.
Gianduione: Piedmont hazelnuts IGP hill (40%), cocoa origin dark without lecithin, absolutely free of lactose and added flavors.
The Quadrella milk and hazelnuts Pieomnte IGP: the best milk chocolate wedding dried fruit.
Subscribe Knife: are composed of a mixture of exquisite chocolates and chocolate creams enriched with a crunchy hazelnut IGP Piedmont hills and covered with dark chocolate.
Baciut: Lady's Kisses products with Khorasan Wheat flour.
Gianduiotti fluxes and classic.
Amaretti classic: crumbly and extremely light amaretti type meringue.
Cue pudding with dried and candied fruits.
Cue fudge with nuts and candied.
Cue white chocolate with dried and candied fruits.
Ciccolato in cup.
Giraud
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