Everything starts with yeast. The secret of the March Pastry Bakery's delicacies is all in the Mother Dough that gives life every day to bread, pizzas, cakes and every other good thing. Behind this ritual, which is renewed daily, is all the passion of the third generation of bakers made in Venaus. Matteo Marzo, in fact, picked up the baton at a very young age from his father, who in turn had gleaned the secrets of good bread from his own. But Matteo went further. He did not stop at bread-making; he chose to train and improve himself all the time. Here with Matteo Marzo, Arte Bianca finds fulfillment. In him is all the passion for a job that generates strong emotions.
Knowing how to knead bread, watching it grow, baking it to perfection, are daily actions that are renewed every day with enthusiasm. Always starting from that Mother yeast that smells of nature, that conveys the deep meaning of life in its simplicity and naturalness. A dough that must remain at the right point of acidity and that only experience, as well as the study of chemistry, can guarantee. The result then engages all the senses, from the inimitable scent to the taste that exudes flavors of yesteryear and brings back with the mind the memories of the elderly, of when bread tasted like bread.
But Mother Dough in March home is also the basic element of pastry making, to make even cakes and croissants natural. And then Easter doves, panettone, flatbreads: processes that take days at a time, but then offer a true spectacle of taste and fragrance. Homemade sweets that become dangerous, as one slice leads to another and there is a risk of falling into addiction.
One thing is certain, there is no stopping here. Matteo Marzo already projects himself beyond, to new frontiers to be reached and surpassed. Always keeping his feet anchored on the ground and respecting tradition, but looking ahead, and seeking new challenges. Such as that of flanking, next to the historic location in Venaus (Via Antica Reale 14), a new place in the center of Susa, at Via Roma 62, to which he has also added a cafeteria.
With the intention of always improving, through continuous comparison with other masters of the white art, as demonstrated by joining the exclusive Richemont Italia club, one of the most famous in Europe. Because a lot of road, starting from Venaus, has already been covered, but ahead there is still a lot left to experiment, bringing as a dowry that Pasta Madre that remains at the center of the whole adventure of this family of bakers made in Valsusa.
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