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About us: making grissini since 1968

1968 Santena, the old bakery

Then. Our bakery in Santena, in a 1987 family film.

2026 Cambiano, the new bakery

Now. Today's team at our bakery on Via Triberti. We're behind every single grissino.

Our story

In 1968 Grissinificio Feyles began making Rubatà grissini, the house speciality. We have been making them ever since, and selling them in Turin and throughout Italy.

For many years our bakery was in Santena. Since early 2025 we have been in Cambiano, on Via Triberti, in a new building with our factory shop inside. The grissino has stayed the same.

Archive colour photo: seven people from the bakery, nearly all in white coats, behind the bench with grissini laid out on it and boxes stacked behind them
Archive photo: the oven of our old bakery with its control panel, and freshly baked grissini in crates
From the family album: the team at the bench and the oven of those days.

‘Rubatà’ means ‘rolled’.

In Piedmont, that is the name of the traditional grissino, knobbly and crisp.

Every stage takes the time it needs: the dough rests, then it is worked and baked.

What goes in

These are the basic ingredients, one by one. Our flour comes from a mill we trust, and the full list for each flavour is on the label.

  • Flourfrom a mill we trust
  • Extra virgin olive oil
  • Maize flour
  • Salt
  • Wholemeal flour
  • Sesamein I Tre Semi
  • Yeast
Hundreds of grissini in rows on the conveyor belt, coming out of the oven

We bake every day.

Over the years, the Rubatà Il Classico has been joined by L'Integrale, Il Light, Il Polentino, L'Extravergine, Lo Speciale with Nocciola Piemonte PGI hazelnuts, I Tre Semi and Lo Speziato. Then came the Brichet for nibbling, traditional Piedmontese biscuits and the Cioccorubatà.

Everything we bake