Two brothers from Guastalla, in Italy’s Emilia-Romagna region. Giacomo spent nearly ten years in fine-dining kitchens across Europe. Edoardo leads the commercial side of the business.

Our journey started in the markets of Amsterdam, where we learned the rhythm of daily production and direct contact with customers. We later opened Pasta Bros. - Pastificio & Bakery, our shop and workshop space for a year, working daily with fresh pasta and sourdough focaccia.

Focaccia has always been part of what we do.
With FRODA’S, we chose to build everything around it. A project centred on slow fermentation, careful preparation, and everything made in-house. Today, our focaccia is served on its own and as sandwiches, filled with ingredients we prepare ourselves. We also work with selected restaurants and provide catering for offices, events, and private gatherings.

At FRODA’S, the focus is simple: the product comes first.