//start hide sticky header on scroll down, show on scroll up //end

Lemayr: South Tyrolean tradition with an international vision

by Dott. Andreas Pellegrini
Sales Manager of Lemayr

Founded in 1801, Lemayr has transformed artisanal know-how into an industrial strength, offering a wide range of frozen bakery products and MAP sandwiches, with a clear focus on innovation, quality, and sustainability.

Can you briefly tell us about Lemayr’s history and core values today?

Founded in Bolzano in 1801 as a family-run bakery, Lemayr served the local market for generations with fresh, artisanal bread. A major turning point came in the 1990s with the launch of frozen production, allowing us to overcome the limits of product perishability.

In 2023, the acquisition of Partner Srl—specialised in MAP sandwiches and present in 13 countries—marked another strategic milestone. Today, Lemayr stands on solid values: artisanal tradition, premium raw materials, sustainability, and consumer transparency.

What are your flagship products, and how do you balance innovation and tradition?

For the HoReCa sector, we offer small-sized baked goods like mini mantovanine, rye rolls, and seed buns. In the retail channel, we focus on larger formats like ciabatta, focaccia, and pretzels. We also supply customisable bases to the food industry. Our core lies in respecting traditional recipes while adopting new technologies that improve production, reduce environmental impact, and ensure high quality

How is your market presence structured?

We operate across food service, retail, and industrial sectors. Our location in Bolzano, a natural bridge between Italian and German cultures, shapes a diverse product range. Our logistical flexibility allows us to combine Italian and German-style items in mixed orders, optimising costs and delivery times.

How important is your bond with the local territory?

It’s central to our identity. We prioritise local supply chains and traditional recipes, working closely with local suppliers. With 25 branded stores (Lemayr and Alpigusto) across TrentinoAlto Adige, Veneto, and Lombardy, we maintain direct contact with consumers. We also invest in photovoltaic systems and energy-efficient technologies.

What are Lemayr’s goals for the future?

We aim to strengthen synergies between Lemayr and Partner Srl, expand internationally, and target market niches where large players struggle to operate. With over €20 million in revenue and 163 employees in 2023, we’re confidently building on our heritage to shape a forward-looking future.

lemayr.it

Related Articles

Hall 2 – Stand S27 | Gourmet specialties & Keto line Puglia In Food arrives at TUTTOFOOD Milan, the leading international trade fair dedicated to food & beverage, with a proposal that combines artisanal tradition, product innovation and a contemporary vision of taste. At our exhibition space, Hall 2 – Stand S27, we present an...

What it is It’s a frozen base for pizza in pala, focaccia, and sandwiches, made with sourdough starter and selected flours. It follows long fermentation times and artisanal processes that ensure a light, highly digestible dough with non-stop crispiness. Thanks to the natural sourdough starter, AB MAURI’s flagship ingredient, each Scrocchiarella® base releases its full...

Fiore di Puglia, an Italian company specializing in bakery products, has been awarded the prestigious Product of the Year 2026 title in two key categories: Bakery Products and Gluten-Free Products. The award is based on the Circana 2026 research conducted on 12,000 Italian consumers and is considered one of the most authoritative recognitions in the...

Founded in 1987 in the renowned town of Altamura, known as the “City of Bread”, Bontà di Altamura was born from the entrepreneurial passion of Giuseppe Clemente with the aim of spreading the excellence of Apulian gastronomic tradition throughout Italy. Altamura is famous worldwide for its Pane di Altamura DOP, the first bakery product in...