Ennio Lenci had not even been born when his uncle Gino Guidi, who would act as father to him, starting him in the business, opened the classy bread store in Via Marconi in Florence, with an electric dough mixer.
This was 1910, just before the World War I, the first major war of the new century. The Guidi bakery soon became renowned in Florence for its high quality and refined products. The best oils and flours on the market matched the ideal craftsmanship, resulting from the gifted creativity that would prove yet more precious when the most difficult social strains occurred.
Ennio was born four years after the end of the war. In his uncle’s home , where he lived since his earliest childhood, Ennio soon learned to appreciate the fragrance of freshly-baked bread, and the ripe smell of newly-pressed olive oil. Uncle Gino taught him all there was to know, and before long Ennio joined him in the business, gradually taking up the reins, and adding innovative ideas. Thanks to his efforts, by the late 1950’s the classy bakery expanded with a pastry store, which brought further prestige to the Guidi company.
Ennio, by then already married with four children, wished to expand the business and dug up his old secret dream, haute cuisine.
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