What is the trick? It is to know how to understand one's capabilities and be able to realize them with passion. What is luck? It is to have the courage to take risks and face challenges.
This is how Ruggero Bauli, with his ability as a confectioner, a profession that started as a baker's boy at a confectioner's shop in Verona, in 1927, with only high hopes and a licence, left towards a dream called Argentina as did many other emigrants looking for their fortune.
But destiny meant that the ship Ruggero was sailing on, the steamer ship "Principessa Mafalda", inexplicably sank.
On the afternoon of October 25, 1927 at 5.00 p.m. Ruggero Bauli was on the deck 80 miles offshore Brazil, while the ladies were sipping their tea and dancing to the orchestra playing in the first class salons.
All of a sudden, he saw the propellers unhinge and for the "Principessa Mafalda" it was the end.
Water started to pour in and the boilers went off. The captain ordered the evacuation of the ship while the telegraph officer continued to send the SOS.
Although as many as twelve ships received the SOS, none of them approached the sinking steamer as its smoke made it look like it was about to explode. This didn't happen. But only those passengers who reached the boats survived. Like Ruggero Bauli who was pulled upwards by a wave, ended up in the net of a boat coming to the rescue.
For Ruggero, life re-started there, in faraway Argentina, away from the world that he had known until then.
In a few months, he was successful and made his fortune. In fact, he opened his own confectioner's shop and, some years later, he had 40 employees. However, his hometown Verona was still in his heart
In 1937, Ruggero decided to relocate to Italy and with Zina, his wife, they opened a lab and their first shop. Thanks to his experience, his commitment and at some 5,000 pastries a day, he became the first confectioner in town.
Then, World War II broke out, hard times but when it was all over there was a boom period in Italy. However, Ruggero was already projected into the future as he had started to produce the traditional Christmas cake from Verona: the Pandoro. That was a winning idea. So, as an artisan at the beginning and then, from 1953 in a 500 square meter lab, he began regular production with some twenty workers
The Sixties meant strong development for the company as well as the rest of Italy.
Innovation was the right tool and, thanks to the deployment of new production techniques combined with the flavour of tradition, Bauli definitively became very popular on the domestic territory. In the Seventies, Ruggero's sons joined him in the running of the business: Alberto, Carlo, and Adriano. Their school background and a bit of boldness helped turn Bauli into a dynamic and modern company, without ever losing those values imposed by their father had dictated from Twenties. Passion, product quality, and service quality. All this is Bauli.
Castelfranco Veneto, Italy