In 1150, the members of a religious order called “Le Quattro Marie”used to give the poors a copper coin to exchange for flour and bread at their Bakery. When the icon of Virgin Mary was moved from the sign outside the confraternity’s Bakery to a fresco inside the building, the Marias became three.
THE OVEN BECOMES PATISSERIE
The Oven in Largo Corsia dei Servi (now Corso Vittorio Emanuele II) becomes a Patisserie, having as speciality the leavened bread of the ancient tradition.
THE CRAFT COOPERATIVE AND “BELLE ÉPOQUE”
During the “Belle Époque”, Tre Marie founded a Craft Cooperative, which became the meeting place for intellectuals, writers and bakery lovers.
THE GROWTH AND LARGE-SCALE PRODUCTION
Tre Marie started offering its products to other Patisseries, reorganising and expanding the production.
AN EXCELLENT TASTE LIKE IN THE PAST
From leaven products to cakes and biscuits, Tre Marie encloses the essence of doing things well.
TRE MARIE AND THE CONSTANT INNOVATION
We are always looking for new and surprising tastes and keep experimenting year after year, to be always at the forefront of innovation and excellent taste.
There is much good in Milan. The goodness of its discreet charm. A gift for those who have the luxury of enjoying the architectures’ sober elegance, honoured in our packs. The goodness of tradition based on ancient rituals such as cutting a cross on a bread before baking as a sign of blessing. The goodness of its generous spirit, that for Tre Marie means to abound in butter, eggs and raisins. The luxury of a rich taste, heritage of the best Milanese patisseries, where our products were born. It’s the unbreakable bond with Milan, made of common values such as our history, the culture of know-how and a pastry style which always looks for new and surprising masterpieces. During this Christmas, in particular, the meaning of “goodness” is very deep, because we hope that our products will reach people with simplicity and affection.
THE NUMBERS OF OUR EXCELLENCE
3 PHASES of the dough
72 HOURS of slow leavening
8 HOURS of natural «head down» cooling
8 POINTED STAR SHAPE, the traditional ‘scarpatura’
9×9, the size of Sicilian candied orange peels
6×6, the size of Diamante Citrons
HIGH % of carefully selected ingredients, always with an higher quality than the discipinary minimum
Our range of Pandori, known for the softness of the dough and the quality of the ingredients.
A range of low-shaped Panettone Milanese, wrapped by hand in the traditional Italian patisserie style.