The OVEN, the heart of our production. Our passion is expressed in how we make bread, with the techniques and mixtures of tradition.

To give you a light and digestible bread, all the flour used in the doughs, before being cooked, undergoes a slow fermentation-leavening process that lasts more than 24-36 hours, thus ensuring bread and baked products, fragrance and digestibility.

We use only natural raw materials with a low level of refining, high quality products with stone-ground organic flour.

Fresh pastries, a constant daily production, including recipes of ancient Venetian tradition and high quality raw materials, incorporated with artisan creativity and originality.

Typical biscuits like Bussolai, I Zaeti, Pulcinella, Arlecchino Biscotti Majer

Daily production cakes and made-to-order cakes made by our master pastry chefs Find out more

Festive sweets, Panettone, Pandoro, San Martino, Carnival fritters (frittelle).

MAJER's chefs prepare seasonal products and delicious specialties every day. On the Giudecca island, our cooks prepare the dishes that will be distributed in our stores.

The menu of the day presents:

Pasta dishes with various seasonings, couscous and quinoa

Second courses of red and white meat, vegetarian dishes

Broadly assorted salads

In our cellar you can find a rich selection of natural wines. Wines that are an expression of the land from where the vines draw nourishment (terroir) and of sensitivity and passion of the winemakers. Our research looks at Italy as a whole and beyond, with a preference for Veneto and the nearby Collio.