As grandfather Tranquillo did in the past, still today Dario produces his Panettone, Pandoro, Colomba and Focaccia as tribute to his origins and with the same passion passed on to him from his father, with the respect to the tradition which is still alive, thanks to him too.

The company extends over 4000 square meters and the workshop employs around 20 direct production employees, expert pastry chefs which are then helped by another 30 workers who are employed during the busier periods. The cake production reach up to 4000-5000 kg per day, with a turnover of over 4,5 million Euro, with forecast of increase.
The company, now lead by Dario, Tranquillo's nephew, takes on an international dimension from 1992 onwards.

Today, in fact, more than 50% of turnover comes from abroad, more than thirty countries worldwide, including Britain, France, Germany, Spain, Korea, Brazil, Canada, Russia, Belgium, Switzerland, USA, South Africa and Australia.

Loison's strength lies on the ancient family vocation, on is history: the international success of its pastry making lies in the combination of art and quality, creativity and spirit of enterprise, experience and tradition and web. Innovation. This make Loison unique and exemplary on Art and innovation of small business and is often quoted as University case study.