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 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.

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 Ottobre 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.