This bakery in Caselle has been turning out sweet and savoury goodies since 2017. It is run by Giuseppe Di Maggio and Claudia Cacciato who, with rigour and continuous training, work to raise the profile of the local area. Flours, honey, hazelnuts and dairy products are Italian and Piedmontese and the sourdough used has been the same for years. Proofing times are respected as is the quality of the ingredients used, all on display on the shelves of this undisputed gastronomic reference point. Among the most popular biscuits are brutti e buoni and cornmeal cookies, while the hand-pulled grissini come in more than 20 typologies: cornmeal, walnut, venere nero brown rice and so on, rustic and aromatic, full of flavour and rich in fibre. We recommend the yeasted cakes, which they also make in summer, especially the yuzu-scented pineapple and mango, and the “ingots” with apricot chips, ideal for breakfast. The bread here is a must: from varieties with special doughs such as purple carrot, black pepper salami, candied Taggiasca olives, pesto, porchetta and homemade confit tomatoes, to farmhouse loaves and those made from heirloom grains. The pizzas and focaccias are also good.
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