A small and fascinating mountain bakery, located in the Mocchie hamlet above Condove in the Susa Valley. After leaving their previous jobs, Michaela Mischinelli and her husband Massimo Tomassone chose to move to the mountains permanently to grow wheat. Michaela’s passion for bread is rooted in her family history: It was her Pugliese great-grandmother, who moved to the valley in the 1950s, who had an oven built. She passed on the art of baking to her daughter, then her granddaughter and finally to Michaela. In 2016 the first loaves came out of the wood-fired oven, made with flours ground from wheat grown on the farm, supplemented by flours from Piedmontese mills. Now, together with her son Alessandro and staff, she produces a wide variety of breads (wholegrain, semi-wholegrain, rye, ancient grain, white, with stone-milled flours and some with the addition of walnuts or potatoes) as well as grissini, focaccia, pizzas, cakes, fruit tarts, cornmeal cookies and various biscuits. The use of sourdough and long fermentation ensures highly digestible bread rich in nutritional value. The farm also grows mountain potatoes and vegetables.
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