Corona Bakery was founded in 2011 as a result of the experience and dynamism of Giammatteo Corona, a young entrepreneur from the town of Gavoi. Corona Bakery is located in this small town of Gavoi, found in the countryside of Sardinia. The company’s expertise in bread making is guaranteed by it’s highly qualified staff who have been working in the field for over a decade.

The origin of Corona bakery’s flagship product, carasau bread, is rooted in ancient history. One hypothesis, posed between history and legend, proposes that this type of bread in Sardinia was already being produced during the Bronze age. This theory is supported by the discovery of ancient artifacts called “cooking cups’ and traces of thin, sheet-like bread, all which link back to the period when the Nuragic civilization existed. These extraordinary discoveries place the origin of carasau bread between 1400 and 1200 BC, almost 3500 years ago.

Beyond just legend, it is also known that during the long periods in which shepherds spent away from home, they counted on unlimited stocks of this light and nutritious bread because it was easy to store and non-perishable.

Carasau is a traditional bread that every Sardinian family once routinely prepared in large batches and kept in splendid chests for extended periods like a prized possession. A treasure which we still find today on every table, still intact in its tradition and excellence.

At Corona Bakery laboratory, the bread is still processed in an artisanal way: after a natural leavening, the sheets of dough are placed in a cotton cloth and left to rise for at least 3 hours. By following this technique, we are guaranteed to achieve our company’s most important objective: high quality bread.