This baker’s shop-cum-patisserie has grown a lot and has recently supplemented its original premises in Venaus with a new place on Susa’s central Via Roma whose fantastic open bakery allows you to watch the production process from start to finish. The shop also houses a bar which serves focaccias with delicious fillings at the outside tables. In the morning, here you can also treat yourself to an excellent breakfast with a choice of many different types of croissants and pastries, maybe with a cup of Slow Food Presidium Ethiopian coffee. In the two patisseries they also make individual cake portions, celebration cakes, mousses, semifreddi and splendid sweet focaccia with berry fruits or chocolate. The slow-leavened bread is made with sourdough starter and comes in a number of typologies: from rye and maize to wholemeal. The flours are sourced locally, almost all from the farms of the Susa Valley. Quality always takes first place!