The history of SG&CO
SG&CO was founded in 2017 in Montecatini Terme, based on the idea, commitment and passion of Giovanni and Francesca. Giovanni, a pastry chef for over thirty years, discovered he was gluten and lactose intolerant and decided to create an artisan workshop where he could reinvent the recipes he had been using all his life. Francesca specialised in gluten-free and lactose-free pastries right from the start. This is how the SG&CO workshop began offering the public a range of fresh, sweet and savoury products that are gluten-free and lactose-free. We are committed to creating our own flour mixes for making delicious doughs. We have developed blends based on a careful selection of stone-ground flours, obtained from natural products such as rice, corn, white sorghum and buckwheat, all without thickeners. Our keyword? “Artisanal”.
