Reading Bakery Systems - Via Oliveto - 2

Pasquale Zappia and his sons Patrick and Adriano.
W
hen Italian-born Pasquale Zappia and his
wife Mayra opened Via Oliveto in Toronto
in 1988, the business was a combination
restaurant/bakery serving area hotels, restaurants
and caterers. A baker by trade, Pasquale handled
the bakery. His wife ran the restaurant, followed 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 Europeanstyle
flatbread cracker - he truly found his niche.
As demand for the triangular flatbread spiked
among their food service customers, it became
Pasquale's sole focus. In 2006, the family sold
the restaurant, and the sons joined their father in
the bakery as it relocated to a 2,000 square-foot
facility in Toronto. In 2007, they started packaging
the product for retail sales in a few local food shops
and " Pasquale's Glorious Flatbread " was born. Soon
it was also selling in area supermarkets, and by
2009 Via Oliveto moved into an 8,000 square foot
location in Vaughan, just north of Toronto.
Dough feeds into a sheeter and
2 gauge rolls.
Dough travels through the rotary
cutting station.
2 * Via Oliveto takes leap from racks to tunnel oven
Rotary cut dough pieces pass
through the cooker.

Reading Bakery Systems - Via Oliveto

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