Tramezzino brown with cereals mix and seeds
TRA124Tramezzone rosso with tomato
TRA09Tramezzone nero with caramelized sugar
TRA11Tramezzino verde with spinach
TRA06Big Hamburger 110g
HAM05Big Hamburger sesame 110g
HAM12Tramezzone verde with spinach
TRA12Big Hamburger mais 110g
HAM32Tramezzino classico
TRA02Tramezzone vegan multigrain
VTRA4Tramezzone vegan
VTRA2Tramezzino integrale with wholemeal flour
TRA08Tramezzino slice thickness 12,5 mm
TRA45Big Hamburger brown with malted cereals and seeds 110g
HAM30Tramezzino rosso with tomato
TRA05Big Hamburger double cutted 110g
HAM23Big Hamburger double cutted sesame 110g
HAM24Tramezzino vegan
VTRA1Tramezzone
TRA04Tramezzino turmeric and flax seeds
TRA130Mini Hamburger 50g
HAM08Tramezzino nero with caramelized sugar
TRA07Bocconcino cereals 25 g
BOC06Mini Hamburger sesame 50g
HAM09Protein Sandwich slice thickness 13mm
CAR93_GVTramezzino vegan multigrain
VTRA3Tramezzone slice thickness 12,5 mm
TRA16Maxi Hamburger sesame 180g
HAM11Bun 75g Hamburger precut
HAM29Here you can save the products you are interested in and request more information at any time.
Check out the products, choose the ones you want and start filling your basket!
Next
Today, just like yesterday and tomorrow, we look at
water, flour, yeast and salt
with the same passion and enthusiasm, to transform them into
small and large pieces of goodness to enjoy.
It all started in the fifties at a bakery near Padua. Mr. Serio Galante learned the art of baking and continued cultivating it day by day, also passing it down to his son Silvio, right from the start.
Serio's bread shop became a reference point for the whole town. And soon it would become one for all of Northern Italy. In fact, with Silvio's official entry into the company, in 1985, the town's bakery takes on a new direction, gradually becoming a bread making industry.
“Since childhood, my father Serio transmitted
his passion for this work to me,
day after day, teaching me the art of baking.”
The dedication, unwavering commitment and vocation of the Galante family has made Glaxi Pane a well-established business in today's Italian market of frozen bakery and has projected it into the foreign market.
Today, we are able to meet the market's many and varied demands, from the most traditional to the most innovative ones.
Each day, bread for sandwiches, hamburgers and many other specialities are prepared, baked and frozen so that they can reach bars and restaurants and still have all the quality and taste of freshly baked bread.
And we have no intention of stopping here. We follow a path of continuous innovation: new machines and services that optimise the products and improve the working conditions of our employees.
“Dedication, constant commitment and vocation.
We follow a path of continuous innovation.”
Mr. Serio Galante has listened to and always done his best to satisfy the demands of his shop's clientele. This is why the company decided to invest in a dedicated internal research team that studies and creates new proposals for bread, not only to meet today's demands but also to anticipate the times, creating cutting-edge and customised products. And we aren't stopping here! We are working on opening new sales channels and increasing our presence in foreign markets.
And in that sense, we have created a winning synergy with Bassini 1963. manufacturer of bread and frozen bread products for large-scale retail distribution. The Bassini 1963-Glaxi Pane group proposes itself as the new benchmark in the bakery industry for large-scale retail distribution channels and HO.RE.CA, both on the national and international markets.
“We study and constantly generate new bread proposals
that are at the cutting-edge and customised.”
It's a question we suggest you
ask yourself. We're happy to give you
an answer. Actually, more than one.
Thanks to the fundamental
principles that guide our work
each and every day.
©Glaxi Pane Srl 2006-2025 - p.iva 02020270282
This site uses cookies for technical and statistical purposes, as well as for offering advertisement specific to your interests. By clicking agree, you authorise the use of such cookies.<br> For more information please visit our Privacy and Cookie Policy.