Lemayr is bread and tradition since 1801. It's more than 216 years that bakery Lemayr produces with healthy safe: FRESH BREAD ... : over 50 different kinds of bread on your table every day. The influences of Central European tradition felt in South Tyrol merge with those of the Mediterranean and Lemayr bakery has managed to enhance these two cultures, reworking their very essence FROZEN: Tailor-made to suit any request, - bread dough: ready to create as many different kind of bread as you fantasy can think - pre-risen and risen cooked and precooked froozen bread: still ready to use - pizza: ready base to stuff and bake or pizza balls - cakes: apple studel, sacher, linzer, carrots cake, krapfen summerise the tradition of South Tyrol next to muffin, tiramisù and tee biscuits. For generation, Lemayr's Family has handed down the recipes so popular with its customers while a research group has analysed new trend to make sure that Lemayr is always updated on what the market has to offer. The Lemayr bakery is committed to adapting its products to modern lifestyle, replacing animal fats with olive oil, eliminating additives from bread and reducing the amount of yeast used. Today in its production site, Bakery Lemayr has approximately 130 employees as well as a dozen or so external collaborators. It directly manages more than 30 sales points throughout South Tyrol, Veneto and Lombardy. In 1999 Lemayr bakery bought a share in Partner srl, a company producing ready-made sandwiches in Iatlay and Europe. In 2008, the company Alpigusto was founded with Suedtirolmilch (then bought out completely in 2015), working in Verona and Brescia with 10 direct sales points. Lemayr bakery has stayed loyal to the classic baking system, leaving nothing to chance but striving to ensure that our products are not just history but write history! read more