To make our Grom gelato we buy only the best that agriculture can offer and so we decided to use the experience we have built up over the years,
and the best ingredients we've discovered during our adventure, to start a new project. This is how the Grom Bakery biscuits began.
The Bakery is a new dream of ours: make the best biscuits in the world, additive-free and also suitable for consumers with gluten intolerance.
This is why we work with the Italian Celiac Association who check that our biscuits are "Gluten Free" and therefore suitable for gluten-sensitive customers.
When we started out on this adventure, we remembered everything learned at Mura Mura: research into traditional agricultural practices and natural curiosity always reward effort both in terms of quality and, in our case, taste. This is why we chose to work with Marello Mills, who use the traditional stone- ground method.
Our Bakery produces biscuits for our gelato and for sale separately to the public.
The cones are made to our original recipe, gluten-free and without vegetable oils.