The Oven
In our bakery, time still smells of the past. Each loaf of bread, tarallo, frisa, or biscuit is born from slow hands, stone-ground flour, and the knowledge that belongs to the farming families of Salento. Here, the flame of the wood-fired oven meets the experience of our artisans, transforming simple doughs into products that express the land they come from.
It's a daily labor of love, sourdough starter, and tradition: the most sincere way we know to bring the true flavors of Puglia to your table.
baked goods
bread
Our bread is made from live flours, stone-ground and kneaded with sourdough, just like the peasant families of Salento used to do.
Slow baking, in a wood-fired oven or a traditional electric oven, gives it a fragrant crust and a fragrant crumb. It's a sincere bread, reflecting the land and the grain from which it comes, and it stays good longer thanks to the quality of the raw materials.
sweet biscuits
Our desserts reflect the simplicity of traditional breakfasts: stone-ground flour, high-quality olive oil, Salento almonds, and no artificial flavors.
Traditional biscuits, pastries, and cookies take shape in the stone oven and smell of home, of slow mornings, and recipes passed down through generations. These are small gestures of sweetness that bring back memories of the genuine flavors of childhood.
Taralli, frise and breadsticks
These are the most authentic flavors of our Apulian tradition: boiled and crispy taralli, frise baked in a Lecce stone oven, and light breadsticks made with our own flours. Each bite embodies the simplicity of the ingredients, the aroma of extra virgin olive oil, and the skill of our artisans.
Perfect for an aperitif, for everyday dining, or to complement your dishes with a touch of authentic Puglia.
