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An History made of Wafers


Luigi Vandone is still a young pastry chef in
Milan when he decides to buy the company
Bussy Bricelets de Vevey. The new Bussy
launches production, still using manual
methods, and adds new varieties of crunchy
wafers for decorating ice cream and custard desserts.


The wafer cannolo is made for the first time.
It is an original product that Luigi Vandone
wants to market to pastry bakeries and ice
cream shops as a “semifinished” product for
quick preparation of dessert recipes filled with
cream, custard, ganache or ice cream.
It meets with unexpected commercial success,
paving the way for the structural changes needed
as the product is still made by hand.


Production of the Bussy Cannolo, referred to
simply as “Il Bussy”, becomes automated
thanks to the installation of a custom
machine made in Austria capable of meeting
the higher demand. The name Bussy
frequently comes up in conversation among
operators who meet annually at SIGEP in
Rimini, a fair the company has always attended.


Bussy consolidates its position as a wafer
specialist not only for the Italian market but
also for foreign markets, starting in
German-speaking countries and the north of Europe.
The market looks for something new and this leads
to the idea of a variegated two-tone wafer that Bussy
immediately begins to make at its facilities in Rho,
in the Milan suburbs, at the company’s new premises.


It is time to come up with a new product and
that product is called Kikera, a wafer cup,
plain or covered with different types of
sprinkles. The Bussy catalogue has gradually
grown to include a wider choice of original
shapes and flavours.


The increase in production lines and items in
the catalogue requires expansion of the
facility, an office and storeroom building are


This is the year of epic transformation: Bussy
goes from production by hand to an
industrial facility working two shifts. For
Bussy, it is the culmination of almost 30 years
in business and a commercial strategy that
impacts not just bakeries or ice cream
parlours that make their own products
in-house, but that also impacts the food
industry world

Times Goes By


In 1988, the youngest daughter of Luigi,
Vittoria Vandone, takes over at the helm of
the company. Thanks to her studies in
economics and finance, Vittoria notices a
further, new driving opportunity for the
company. Bussy expands its product range
and pushes forward on markets that are still
new: from Australia to Arab countries, it
begins to attend fairs in other countries,
placing great emphasis on communications.
The first Bussy wesbite goes live.


The Purpurry catalogue dedicated to
decoration joins the traditional catalogue,
providing additional services for customers
who want products for decoration, not just
limited to wafers. Bussy is confirmed as the
leading company in this sector.


This year, Bussy takes part in numerous trade
fairs, some of which are in other countries,
including the New York Summer Fancy Food Show
for the first time.


Bussy’s commitment to marketing and
coordinated image is rewarded when it wins
the Premio Comunicando award in the
Creativity category. The Premio Comunicando
has been awarded for 9 years by a leading
editorial company in the industry, Editrade.


At Sigep in Rimini, Bussy takes a further step
and receives the Premio Comunicando
Grand Prize for its original “Noi cialdiamo Voi
Farcite” media campaign (meaning ‘We Wafer, You Fill’).
This is the second time it wins the Grand Prize,
the first being for an effective marketing campaign in 2010.

6 October 2017

It was 1967 when Luigi Vandone decided to
take over and develop a production of
wafers for cakes and gelato in Milan, Italy.
Thanks to the passion, the courage, the
determination and love of the Vandone
family the company celebrates its first 50
years of activity.


Viviana Varese, the Michelin-starred chef of Alice Ristorante,
is the new “face” of Bussy!  She will be working
to create delicious and crunchy new recipes,
both sweet and savoury, using the brand’s
flagship products for the Food Service marketing.

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