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Our history can be traced back to three generations of bakers. Our grandparents were Spanish immigrants who arrived at Argentina and set up a family bakery in Rosario.
Years later one of their sons, our father, continued with the family tradition and, of course, we decided to do the same.
Proud of our heritage, my brother and I became in charge of the family business running it with responsibility, perseverance and passion.
Soon our entrepreneurial spirit led us to meet other challenges, and being the main challenge the manufacturing of healthier products, we slowly turned a family bakery into a small factory.
In the 70s, we began making wholemeal bread, cookies and sticks (grisines), which we sold in the few diet-product stores available in Rosario. Not before long we bought another bakery machine to produce sweet wholemeal cookies.
In 2007 we set up a bigger factory with new machinery and equipment and since then we have developed new products to supply the local market. 



Stevia is a non- caloric natural sweetener which is ideal for people with diabetes because it has the capacity to control glucose and insulin levels in our blood. Stevia has a diuretic and vasodilator effect since it regulates blood pressure.

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Lasagna of crêpes (serves 4)

First make some béchamel sauce by melting 50g butter together with 1 tablespoon of flour, stir until it absorbs the butter then add 750cc of hot milk and stir thoroughly to loosen up the thick flour mixture. Cook for 2 or 3 minutes and season with salt, pepper and nutmeg powder. Remove the mixture from the heat and reserve it.

Spread some tomato sauce over a baking dish (see tomato sauce recipe on previous pages) and place three TAHONA crêpes in such a way so that they cover the bottom of the baking dish. Add 200g of threaded raw mushrooms seasoned with salt and pepper over the crêpes and then spread the béchamel sauce all over the mushrooms. Put another layer of crêpes and add 300g ricotta previously seasoned to taste then spread some tomato sauce over the ricotta.  Add another layer of crêpes and cover it with 5 or 6 artichoke hearts already cooked, chopped and seasoned to taste then spread some béchamel sauce over them. Cover this last layer with three more crêpes and spread béchamel sauce and tomato sauce over them, sprinkle some grated cheese and cook in the oven for 15 or 20 minutes on medium heat. 

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New Madalenas!

Try our new mouth-watering madalenas!

They are delicious!
Rich in fiber with no added sugar, O% trans fat, with Omega 3 and 6. 

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