Bussy came into being thanks to the passion of a young pastry chef from Milan, Luigi Vandone, who bought a small laboratory specialising in the production of decorative wafers in 1967. Bussy boasts a history spanning more than 50 years, and today is considered the Italian specialist in wafer products for pastry bakeries, gelaterias and home consumption.
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 added.
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.
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.
Annually Bussy offers new products to keep up with the times by focusing and investing in product innovation.
2020 is the year in which Bussy celebrates the “birth” of a new wafer: Le Quadrotte, small square shaped wafer cups. Proposed in three delicious variations, this new entry is a real innovation!
They join the unmistakable quality of Bussy wafers with a peculiar square shape in line with new market trends, making them perfect for any occasion, whether combined with a soft cream filling or with ice cream or semifreddo.
This news is the proof of the innovative spirit that is breathed every day in the company, always looking for new proposals, such as the new wafer cannoli line that will appear on the market early next season.
The company’s production diversifies, opening to new emerging market segments: a department dedicated exclusively to the production of gluten-free wafers is created.
The first gluten-free products include a classic fan to be broken, offered in professional packaging and in a consumer case, and a variant in grains that preserves all the safety and taste characteristics of the original wafer. The crunchiness and goodness of Bussy wafers finally available for everyone!
Since 1967, Bussy has produced its own brand of wafers with the aim of delivering excellence to its customers, and with the confidence it satisfies even the most demanding palates. Bussy has built its story drawing inspiration from fundamental values, such as diligent attention to human resources and professional standards. These values have always guided how Bussy operates and makes decisions, and because of this it has succeeded in generating healthy, long-lasting collaboration with everyone actively involved in company life.
Another Bussy’s secret lies in consolidated know-how and its use of simple ingredients that meet high quality standards, all processed and made up by expert hands at the company facility near Milan. Today Bussy has more than 150 items in its catalogue and its daily production capacity is 700,000 pieces, which are shipped to over 20 countries. Thanks to its exclusive recipe and constant search for high quality ingredients, Bussy always delivers original products, rising above market trends.
Bussy has advanced know-how and specialisation, and these characteristics enable it to delight palates around the world. Each year, Bussy renews its commitment to guarantee elevated quality standards and a high level of specialisation to all its valued customers. Because of this, now more than ever, we want to work closely with dessert professionals to jointly define the path forward.
Bussy’s roots are in the past, but thanks to a clever modernization of its products, it is always able to deliver delicious excellence to its clients.
The first months of 2020 have had a major national and international impact, both in economic and social terms, but this has not halted our work to intensify and review modes of communication. On the contrary, it has confirmed the importance of it.
Bussy has chosen to adapt its model by developing a marketing & communication channel with a deliberate and strategic approach, firmly believing in the importance of the digital world and how much it will always be interwoven with the company’s organization.