Beppe, five children and a bakery that never stops

Giuseppe, known to all as Beppe, is fifty years old and has five children. He lives and works in Crotone, where every night he gets up before dawn to bring his bread to life. ​
Beppe has always felt confident in managing dough. Experience has taught him to “feel” the flour, to understand when the water is right, to predict how the dough will rise. But in recent years, something has changed and he has also become a little tired.

“Winter is fine, the dough rises slowly but I know it. But in summer… in summer there are days that seem like fire. And there, everything becomes difficult.”​

With heat spikes becoming more frequent, Beppe began looking for a solution. That's how he met Sitep and the water chiller.
At first he was hesitant. “What do I do with a machine that cools my water?” he wondered. Then he tried it. And something changed.​

“I started using water at 1°C on the hottest days. And there I understood: with the right water, everything balances out. Leavening, timing, quality.”​

Today Beppe uses the Sitep water chiller all year round: warmer water in winter, colder in summer. He has found a new balance, without giving up his artisan sensibility.

“I’ve been using it for a year. I wouldn’t go back. It helps me work better, but above all it gives me peace of mind. I can handle the dough with precision, even when it feels like a desert outside.”​

Because in an oven that never stops, having control over the temperature means having more time to dedicate to what really matters. Also – and above all – to the family.