Le Logge Biscuits

Le Logge bakery

Massa Marittima and Siena medieval towns , was closely allied during the 13th Century: their close ties are reflected in the food production. For example, the two towns share many of the same styles of baked cookies, bread and other products.

Le Logge bakery  began producing much-loved Tuscan treats such as panforte and ricciarelli after World War II in a small store overlooking the Piazza del Duomo in Massa Marittima. By the 1980s, Le Logge had outgrown its original location and moved to a larger facility.

The baked organic products  won acclaim at international fairs and are now sent to the US, Australia, and Japan, Austria, Germany, France, Denmark, Spain, and England. Le Logge expanded its production to include panforte under the labels of other companies and this led to a new factory in 2000.

In 2012, Le Logge was among the founding members of the Association for the Protection of the Tuscan Almond Cantuccini, which carries the Protected Geographical Indication label as a regional food product.

Today’s products are still produced using the old recipes and local ingredients.

Le Logge cookies

“Panforte” and ” Ricciarelli” are produced in Massa Marittima since the 13th Century, the “Logge”  version is made with Gentil Rosso stone-ground flour and honey produced in Maremma using honey from the farms of Maremma to produce an especially delectable version of this traditional treat.

All biscuits have been made with organic, stone-ground Maremma grains, the bakery is producing several kind of biscuits: the “Flaxseed” biscuits help to regulate digestion and have anti-inflammatory properties.

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