When the last bomb had exploded at the end of the World War II, and Italy was looking to the future with hope again, a Tuscan restaurateur who had arrived in Milan with his family decided to open a pastry shop on Via Larga.

In 1946, Attilio Bindi had a clear idea in his head: he wanted to produce high-quality pastries and offer them to the restaurant industry. There was a crucial need for it, and he understood that need right away.