The secret of to special peak is the passion and efforts: the art of peak has been passed down by different masters and we have been trying to benefit from their precepts to get to real traditional peak. It is the goal of 20 years' improvement which led us to become winners of the World Championship in Salsomaggiore Terme in 2006 and the European Championship in 2007.

After years of research, our yeast-free teams can offer the best dough made of traditional flour and high protein content flour as the kamut flour, moreover we produces: whole wheat dough, soy dough, the real Naples peak dough TSG traditional speciality guaranteed, kamut croissants and cakes, kamut peak dough balls, Naples peak dough balls, Soy peak dough balls, yeast-free peak dough balls, rye peak dough balls,
Saracen grain peak dough balls.