These are the years of economic boom and, on May 28, 1969, Alessandro Loison puts down a deposit of one million two hundred thousand liras for the purchase of a piece of land in the suburb of Motta. The 5,000 square meters will later on be part of an industrial development plan. The company starts growing, but still holds true to traditional recipes handed down from father to son. On the first floor of the building, the family lives next to the pastry workshop and welcomes in the first two employees of Loison. In the seventies, Alessandro buys ovens and machinery for dough- and filling making.
In those years, the production consists of traditional baked goods, especially leavened baked products and sponge cakes, such as pastries, brioches, doughnuts, Margherita cakes, trifles, fruitcakes and jelly rolls.