Everyone likes a good comeback story, but the one about Mamma’s Biscuit House really stands out. It all started a hundred years ago, when A. Gatti, an Italian enthusiast, opened a cookie factory. He was keen to take on the markets in Eastern Europe, but owing to the help of a factory in England and the true “British” flavour they nurtured in production, he actually took hold of the Anglo-Saxon world. This is how the London Biscuit Factory came to be.

From the very beginning, Gatti invested heavily in technology: he owned five giant 661-pound mixers and a shop floor that adhered to the strictest hygiene regulations in the preparation of sweets. Everything about it was first-class.

Years have passed and the world has changed, and Gatti knew that his delicacies would have to wait. And so, they did. For almost 60 years.

During the 1990s, his great-granddaughter found the family recipes and, sticking to her great-grandfather’s principles, opened up a patisserie in Belgrade, Serbia. Within three years, the patisserie grew into a factory. Mamma’s Biscuit House became the leading patisserie in Southe East Europe, and the New York Times included it on a “must-visit” places list in Belgrade.

In 2021, Mamma’s Biscuit House went back to its source which is Mr Gatti’s original concept. They started distributing their cookies and pastries in upscale supermarkets throughout Serbia. In the ensuing year, they have started a partnership with Newman Consulting, procured top-quality baking equipment, and carried on with family tradition.