A suggestive story that shades in legend.
Tre Marie is an historical brand, symbol of the Milanese confectionery tradition, that at the same time cultivates a strong bond to the contemporary.
Tre Marie has a fascinating story, made of authenticity and taste, values and emotions.
Milan, Largo Corsia dei Servi. It is said that in 1150 some knights returned from the Holy Land and founded in Milan one of the oldest charitable associations, the “Quattro Marie” bakery. The bakery of the confraternity offered flour and bread to those needy, in exchange of special copper coins. As a testimony of the strong bond with that ancient Bakery, the coin of the confraternity is printed still today on the Tre Marie packagings.
Corso Vittorio Emanuele. During the years the Bakery improved its art. In the Milan of 19th century a lot of “modern” confectioner’s shops were born, becoming the meeting places for intellectuals, cafès where people could meet to discuss about politics and culture. In the 1896 the Bakery became the Tre Marie confectionery, and soon gained an excellent reputation thanks to the quality of its products and its atmosphere. Its speciality was the Panettone, the typical Milanese Christmas cake. Such were the beginnings of a production process whose recipes will be handed down in years.
At the beginning of the 60s, the owner of Tre Marie, Enzo Ricci, given his desire to diffuse the quality of the Tre Marie production decided to take out from the city’s boundaries the Festivities sweets. So 150 hand-written letters were sent to the best confectioner’s shops in Italy, offering them exclusive sales right for their local area. This very successful idea immediately made the company a leading player in the premium market. The production system was restructured on a larger scale. The first production plant was built in the Lambrate area, which is still today the Tre Marie headquarters. Industrial organizational criteria were applied to a production process that preserved the ancient know-how. This approach remains the same today.
During the 70s, the company started producing ice-cream and fresh confectionery products in addition to its Panettone. The ability in innovation allowed a few years later the creation of the first frozen croissant. This opened up a new market and Tre Marie introduced a new way to live breakfast out of home. From that moment, a growing number of cafès and confectioner’s stores started to offer fragrant products fresh from the oven.
Milan, the cradle of Tre Marie, saw its history flawing and became symbol of the Italy that looks at the future, through its most important heritage: Design, Food and Art. While every year the production restarts, and the attention, the care and the loyalty to traditional recipes are renewed, Tre Marie also interprets the contemporary spirit looking at the new trends, that often in Milan rise and develop.