Sell a bread that
no one else knows how to make.
Everyone makes bread.
Being recognized is another matter.
The problem isn't your work. It's the market that has made flours interchangeable and products increasingly similar.
If customers don't see a clear difference, they compare you on price.
If instead they perceive method, identity and expertise, price stops being the only criterion.
Rye is not a trend.
It's a grain that puts you to the test.
It requires method, precision and control.
It's not for those who improvise.
Requires method
Precise dough, dedicated system. You can't improvise, and that makes it impossible to replicate.
High margins
When a product is truly distinctive, its price doesn't need to be justified with words: the facts speak for themselves. Download the PDF with the real margin calculation on rye bread.
Non-standard
Rye isn't made to fit the standard logic of baking. That's what makes it hard to copy and strong to position.
Nutritional value
It helps you build a sales story that's less generic and more credible. Download the PDF with full nutritional data.
VIVA doesn't sell flour.
It controls every step.
When we say 100% supply chain, it's not a statement. It's an operating system.
Monitored fields
Precision agriculture, parameters tracked field by field.
Controlled storage
Verified conditions that preserve the grain's characteristics.
Stone milling
Slow milling that preserves proteins, enzymes and aromatic profile.
Technical support
In-lab assistance on your equipment, doughs and timing.
Every step is tracked and verifiable.
100%
Grain
100%
Supply Chain
0%
Shortcuts
We're not for everyone. Thankfully.
VIVA works with those who want to build a recognizable difference in their own territory. Not with those looking for one flour to swap for another.
It's for you if...
- ✓You want a product that takes you out of direct price comparison.
- ✓You're willing to work with method, not trial and error.
- ✓You seek margin, identity and positioning.
It's NOT for you if...
- ✕You're looking for an interchangeable flour.
- ✕You want distinctive results without changing your approach.
- ✕You're fine selling what everyone else sells.
We don't sell you a flour.
We give you a method and the tools to use it. And to sell it.
Marco Lattanzi
Italy's leading expert in rye flour baking. With VIVA, he trains partner bakers directly.
Panificio Il Toscanosee his work on InstagramKIT SEGALE VIVA
Entering the project isn't just training. When you become part of it, you receive the KIT SEGALE VIVA:
- ✓LA SEGALE SPACCA window decal
- ✓Custom bread bags
- ✓Access to the dedicated technical newsletter
- ✓Entry into the VIVA system
It's not branding. It's a way to make visible what you do every day.
From zero to 100% rye with Marco Lattanzi
Direct one-to-one training with Italy's leading rye expert. Marco gives you the method to make it your flagship product. Included and free for all VIVA partners.
Professionals working with VIVA who trained with Marco
“I didn't think a flour could change my positioning so much. Marco's course opened my eyes on how to work and talk about rye. In six months I raised my prices by 30%.”
Marco R., Artisan bakery, Turin
Rated 4.9/5 on Google and Trustpilot
But where can I find
real rye bread?
45 artisans across Italy work with the VIVA system and trained with Marco Lattanzi. Find the one closest to you.
You're not a customer.
You become an active part of the VIVA supply chain.
The work doesn't end with the flour. It ends with the product coming out of your lab.
The steps of the "from 0 to 100% rye" project
A continuous path: training, lab follow-up, kit + visibility, masterclass. Four steps to enter the system and grow over time.
Course with Marco
1. Training
A day of hands-on course with Marco Lattanzi on the 100% rye method.
Lab follow-up
2. Optimization
One month after the course, a day in your lab to solve doubts and calibrate the process on your equipment, spaces and timing.
Rye kit + map
3. Visibility
You receive the Rye Kit (window decal, custom lasegalespacca bags) and your business enters the official 100% Rye Bread map.
Masterclass 2.0
4. Updates
Priority access to days dedicated to contemporary rye: rugbrød, smørrebrød, Scandinavian bread, volcano bread and new processing techniques.
Frequently Asked Questions
No. Marco Lattanzi's course is designed for those starting from scratch. He trains you directly. It's included in the VIVA system.
We define it together on the call, based on your real needs. There are no standard minimum quantities.
On the contrary. Those who understand the product, and we help you communicate it, are willing to pay for it. Marco also teaches you how to tell your customers about it.
If it's the right fit for both of us, we send you the physical kit and schedule the course with Marco. No obligation beforehand.
Ready to find out if rye
can become your distinctive product?
The call is free and lasts 30 minutes. We'll tell you clearly if this path makes sense for your lab.
Request the PDF with real margin numbers and book the final call.
Your data is safe. No commitment.