The Avetta bread shop has taken on a new look. Riccardo and Laura have now been joined by their children Francesca and Niccolò so that the whole family is now involved in production. And, albeit only by a few metres, the business has moved to larger, totally renovated premises where you can watch the bread being baked through a large window. The flours used continue to be types 0, 1 and 2, produced according to a protocol that envisages solely select stone-ground Piedmontese grains, sustainable energy and fair payments to growers. In addition to classics such as hand-stretched Turinese grissini and ciabatta (leavened for 20 hours to give it a unique flavour), the range includes so-called “Saturday breads” made with buckwheat, rye, raisins, walnuts, wholemeal and berry fruits, pizzas, focaccias, canapés, apple cakes, jam tarts and a vast array of biscuits and packaged pastries. As of 2022, the shop has been included among Les ambassadeurs du pain, a listing of the world’s finest bakers. Open from Monday to Saturday from 7.30am to 8pm.