This bakery in Turin’s Borgo San Paolo neighbourhood, which was renovated six years ago, rightly bears the name of its owner. After an apprenticeship begun at the age of 17 at his uncle Mario Sparti’ shop, today Luca is one of the leading lights the new generation of Turinese bakers, who have introduced open bakeries, sourdough starters and a preference for healthier, unrefined flours. The main shop is run by Luca’s sister Emanuela, while the new one, opened on Piazza Benefica in 2019 is managed by brother-in-law Placido Aiello. The main attraction is large, long-lasting bread loaves, which have progressively found the favour of customers to the extent that they have now become gift items, packaged in brown and orange boxes with the initials LS. Also on sale, top-quality biscuits, jam tarts, plum cakes, and panettone and colomba, at Christmas and Easter respectively, baked both in the classic manner and in limited editions with innovative and unusual flavours. Luca is also a synonym of focaccia and Roman pizza with delicious toppings such as, on a rotation basis, seasonal vegetables, burrata and anchovies, tuna with mozzarella and baby artichokes, and Gorgonzola and walnuts. Closed on Sunday.