Structural integrity.
Artisanal warmth.
A curation of leavened foundations designed for high-performance culinary environments. Where architecture meets the oven.
Buns & special breads
Soft, elastic and structured to hold and enhance any filling without crumbling or giving in to the juices of the meat. From the traditional recipe with milk and lard to the lactose-free and 100% plant-based variant.
“The secret is the pre-fermentation of a Clean Label potato purée.”
High Hydration
High-hydration pale, round pizza bases and sorrisi, made with 100% Italian wheat flour and wholemeal spelt. Exceptional open crumb, a crisp exterior and a soft heart: the answer for pizzerias, restaurants, pubs and cocktail bars that want to serve an outstanding product without managing dough.
“An intense cereal flavour that never turns rubbery at the table.”
Focaccia
Products to slice, to fill or for the bread basket. A soft crumb, an intense wheat aroma and a structure that keeps its fragrance at the table from the first to the last cover.
“Bread is the architecture of the meal. Its structural integrity is not a detail: it is the foundation.”
Panisfero, artisan bakery lab