The secret of authentic Italian bread is skilled craftsmanship such as careful dough kneading without damaging it. COMO has instrumented the whole hand bread making process including a special mixer that has the same accuracy and strength as a skilled artisan. Our croissants mature and ferment for 10 hours in a chamber where 500,000 pieces fit. We use four baking ovens: two 25m long ovens, one 30m oven and one 36m oven. We also have unflawed hygiene control both in the cooling room and packing room with high efficiency anti-bacterial air filters. We realized mass production with a low cost while maintaining a skilled technique and authentic taste.