A corner of Castellamonte animated by the presence of a breadshop-cum-patisserie that is very popular for the wealth of its range of breads, pizzas, yeasted cakes, and confectionery. Paolo, the baker, and his wife have been running the place since 2007, gradually adding the takeaway pizza corner next door and the bakery (at the end of 2020). The premises are to be further renovated this year. Paolo sets great store by long-lasting medium-large bread loaves. He works almost exclusively with grains from local small mills. This is philosophy behind pane canavesano, made with rye and pignoletto rosso, rebelde and san pastore flour. The many special breads are baked on a daily rotation basis: they range from Walser to buckwheat, from Germanic to Pugliese. Even the hand-stretched grissini are made with local flours. Naturally enough, seasonal yeasted cases include panettone and colomba (the aromas are home-produced and the candied fruits are cut by hand). Bauletto, a yeasted loaf with pears, chocolate and cinnamon and other flavors, is available all year round.
