Our History

Around the 1960s, a small bakery was opened in Barcellona Pozzo di Gotto (ME) by the couple Santina and Luigi Barbera, which produced artisanal biscuits for breakfast.

Thanks to their industriousness, the small bakery quickly went from a purely family dimension to a laboratory equipped for the production not only of biscuits for breakfast, but also of various sweets typical of the Sicilian tradition and in particular of the Messina pastry shop.

In the first half of the 90s , Gran Pasticceria Barbera was born also because the work of the Barberas was joined with the same enthusiasm by that of their children, who were able to combine expert workmanship with the refinement of quality that characterizes all their delicacies.

The step is therefore short, from the simple production of biscuits we move on to the production of artisanal panettone , Sicilian nougat, hand-decorated Easter eggs, as well as the frutta martorana, the piparelle , the pignolata and the almond pastes which represent the flagship of this pastry shop which boasts the decades-long exportation of its appreciated confectionery products.