We are Giuntini and for 120 years (but even more!) we have been inebriating the streets of our town Quarrata , in the province of Pistoia, with the scent of freshly baked bread , fresh desserts prepared with all the love in the world with the recipes of our grandfather Franco and with the delicious pizzas with which we fill breaks and snacks with taste from 0 to 120 years old!

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Browse these pages and encounter our history and our passion, which today can reach your home!


La Passione Per Il Pane Da Una Vita


On 20 October 1902 Gioconda Innocenti with her husband Silvio Giuntini purchased land in the locality of Ponte alla Zoppa, along the stream, alongside the road that led to Lucciano and, crossing the hill, to Vinci and Empoli.

The land was registered in the name of grandmother Gioconda, which was unusual for the time, it was probably done this way to secure ownership of the land because Silvio often went to play at the Montecatini casino….


In 1902 Silvio was 53 years old and was already a baker as stated in the deed, therefore a Giuntini bakery was already active before that date, but this notarial document, although certainly subsequent to the real beginning of the family's bread-making activity, gives a certain day to refer to.

The economic boost given that patch of open countryside and the notoriety of the new activities determined the change in the toponym of the area which was no longer called Ponte alla Zoppa but Silvione, taking its name from Silvio, who was a tall and large man.


Since 1902, a lot of water has passed under the old zoppa bridge and the bakery has witnessed two world wars interspersed with the twenty years of fascism, followed by reconstruction and the boom years.

This is why our history, the history of the bakery is truly a family history and in this series of memories it is right to mention the names of those who built it before us: Gioconda and Silvio, Dario and Giulia, Maria and Amedeo, Maria Luisa and Franco.

As in all families there have been happy moments and dramatic situations such as not to remember the episodes that have marked the family history such as Amedeo, a boy from '98, who returned from the First World War with his toes frozen and amputated.

Maria, a widow at just 37 years old, who, despite being a woman with three children, managed to keep the bakery going. Franco, fatherless at the age of 6, gave up a promising career as a trumpet player to help his mother in the family business.


Franco is also the man of the boom, the man who was able to emerge from the post-World War II crisis and transform the bakery giving it its current imprint by subsequently building 4 new ovens, the first two in Silvione and then, given the development of the work and the need for larger spaces, two more in the new headquarters that he built in 1959 in Quarrata.

In particular, the last one built was the first semi-automatic oven built in Italy, so much so that for years bakers came from all over Italy to see it.

With his wife Maria Luisa they also opened the bar and pastry shop which is still active today.


The most recent past was written by Antonella and Nicola who perfected the imprint given by Franco by carrying out the renovation of the bakery which began in 1994 and finished in 2000. Renovation which led to the current layout with the opening of the bakery separated from the bar and of external sales points, in particular the Prato sales point.

During the renovation, all the production systems were renewed and a wood-fired oven and two large retarder-proving cells were built.


On 20 September 2003 the centenary of the bakery was celebrated, it was done 11 months after the actual anniversary to connect this private event of ours to the Quarratina patronal feast of Maria Assunta. The streets around the bakery were closed and people filled the tables that had been placed there. It was a great shared emotion!


Today the bakery is managed by the sixth generation Giuntini, Jonathan, his wife Sara and Tommaso who together are making their mark, already with the restyling of the Quarrata store to which they have given the name "Officina del Pane".

In all this, little Ester curiously observes her roots.