Tre Marie desserts

From the heart of Milan, a confectionery tradition that combines elegance and passion: discover the sweets, authentic gentle gestures that make special breakfasts and parties.

Biscuits, colombe, croissants, and desserts: the art of Italian pastry

In the history of Italian pastry, few names evoke a sense of tradition, craftsmanship, and authenticity like Tre Marie. The legend begins in medieval Milan in 1150, when a group of former crusaders founded a religious brotherhood devoted to the art of baking and charity. This gave birth to the Confraternity of the Four Maries, guardians of a bakery where bread was offered to the needy in exchange for special copper coins. Over the centuries, the figure of the Blessed Virgin was separated from the other three Maries, making way for the name we all know today. This mythical past intertwines with a concrete entrepreneurial evolution that reached a turning point between 1896 and 1898, when a bakery became a refined pastry shop on Corso Vittorio Emanuele, in the heart of a Belle Époque Milan. From that moment on, the brand built a strong identity, embracing the best of Milanese tradition and projecting it on a national scale.

In the 1960s, thanks to a pioneering strategy involving handwritten letters to the best pastry shops in Italy, the brand crossed local borders and began an organized industrial production, while maintaining its quality and values. The true revolution came in the 1970s with the first frozen croissant—an epochal shift that changed how Italians experienced breakfast at bars. Since then, croissants have become a staple of out-of-home breakfast culture, symbolizing a savoir-faire that combines technology and artisanal mastery.

Among the products that have made Tre Marie famous, sweets from special occasions occupy a special place: panettone and pandoro embody l’ essence of the holidays and represent l’ soul more & ugrave; dessert of Italian Christmas. Symbol of convivialityà and of authentic bonds, these desserts tell a story made of care, selected ingredients and respect for tradition. In each slice we find the joy of sharing and the magic of the tables set during the holidays, where renews every year a ritual that unites generations and memories.

In springtime, tables are enriched with the colomba, a dessert that preserves the sensory qualities of festive pastry, made with selected ingredients and slow processing methods. Alongside these specialties is a line of regular products, including cookies such as the Ancora Uno and the refined wafers, crumbly and full of flavor, ideal for a snack or to enjoy during a coffee break. For those who love softer and more modern flavors, the I Morbidi line offers cookies and baked goods with a soft, enveloping texture, perfect to be paired with tea on more relaxed afternoons.

Each product carries a clear philosophy: kindness in actions, authenticity in recipes, and femininity in both visual and emotional approach. All of this was emphasized in the logo redesign in 2023, which transformed the historic three female figures into a modern and stylized form, preserving the brand’s identity while making it more contemporary. The brand adopted the new payoff “Sweet Gentle Gestures” and established itself as an “Antica Marca,” reaffirming a long-standing narrative and consistent core values.

Every Christmas, brings the scent and warmth of the holidays to Italian homes. Its panettone, soft and rich in taste, contain the authentic atmosphere of Christmas, made of waiting, family and shared sweetness. Each slice è a gesture of kindness, an invitation to gather around the table to celebrate tradition with simplicity; and love. With Tre Marie, Christmas smells of home, of stories that are handed down and of emotions that return every year, always with the same magic.

It’s interesting to note how the brand’s communication has evolved over time. Starting in 1997 with the first commercial for the panettone, followed by the Rodrigo phenomenon in 2000—a two-tone croissant that became a landmark in innovative marketing. This illustrates how the brand has continuously renewed itself while honoring tradition. The initiative of sending 150 handwritten letters in the 1960s remains one of the most representative anecdotes of its tenacious and visionary character, anticipating strategies now common in digital marketing. A little-known curiosity concerns the three female figures depicted in the historic logo. Each one holds a symbolic object: an egg to represent the careful selection of ingredients, a pyx to symbolize the sacredness of preparation, and of course the panettone, emblem of the final result. This narrative triangle perfectly encapsulates the brand’s mission—not just to make desserts, but to preserve daily gestures of care.

Today, it is much more than a dessert brand. It is a cultural heritage that continues to tell the story of Italy through taste, tradition, and sustainability. Every cookie, every colomba, every slice of pandoro represents a meeting of past and present, a gentle and authentic way to make life’s simple moments special. In its ability to blend craftsmanship and innovation, remains a point of reference in Italian pastry and a cherished presence in everyday kitchens.

Quality

RSPO Mass Balance - Certified and sustainable palm oil

For the production of its recurrence yeasts, uses RSPO Mass Balance certified palm oil, coming from controlled and sustainably managed supply chains. The RSPO (Roundtable on Sustainable Palm Oil) certification ensures that the oil used meets environmental and social criteria, reducing the impact on forests and local communities. This conscious choice allows to combine baking tradition and environmental responsibility, offering excellent products also on the ethical level.

ISCC PLUS - Certified sustainable agriculture in the grain chain

Has adopted the international ISCC PLUS standard to ensure a traceable and environmentally friendly common wheat supply chain. This certification attests to the absence of deforestation, the protection of biodiversity and the respect of human rights throughout the cultivation and supply cycle. A choice that values the origin of raw materials and reflects the brand’s commitment to a more ethical and circular production model. Three Marie confirms its attention to quality, starting from the field.

FAQ

Le Tre Marie: who are they?

The refer to the three female figures historically depicted in the brand’s logo: Mary Magdalene, Mary Salome, and Mary of Clopas, inspired by the medieval legend of the Confraternity of the Four Maries, active in Milan in 1150. Symbols of grace, care, and artisanal tradition, they embody the brand’s core values: authenticity, femininity, and kindness. Today, they are the narrative heart of its visual and cultural identity.

Panettone Tre Marie: where do they make it?

The panettone is produced at the Cosio Valtellino facility, in the province of Sondrio, under the management of Galbusera. This site is a center of excellence for seasonal products such as panettoni, pandori, and colombe. Each product is made following artisanal recipes, with great attention to natural leavening and the selection of high-quality ingredients, in keeping with Milanese tradition.

Tre Marie: where is it located?

Today, the brand is divided between two production sites: Galbusera in Cosio Valtellino (SO) for seasonal and baked products, and Sammontana with facilities in Vinci (FI) and Colognola ai Colli (VR) for frozen croissanterie. Two distinct production hubs, united by the common goal of preserving the quality and elegance of one of the most historic brands in Italian pastry.

Tre Marie is also a B Corp?

Yes, is part of the commitment of Sammontana Italia, which obtained B Corp certification in 2024. This certification recognizes companies that meet the highest standards of environmental, social, and ethical impact. It means operating with responsibility toward people, communities, and the planet. For Tre Marie, being part of a B Corp reinforces the value of its products not only as confectionery excellence, but also as a conscious choice.

Why is Tre Marie so attached to Christmas?

Because its recurrence desserts – primarily the Milanese panettone and the pandoro – have become a sharing rite that unites family and friends during the holidays. Slow leavening, selected ingredients and a constant craftsmanship gives scent, softness and an iconic taste which, year after year, tells of the magic of Christmas.

Come servire al meglio panettone e pandoro Tre Marie a Natale?

To enhance its aromas and consistency, bring the dessert to room temperature and, if you wish, heat it slightly (10–15 minutes near a warm source). Serve panettone in vertical slices, pandoro star-shaped, and pair with mascarpone cream, zabaglione or a light citrus sauce. Also excellent with tea o sweet bubbles. After opening, close in the original bag to maintain its fragrance and softness.