OUR BAKERY
Everything we bake is made fresh each morning in Totnes and delivered daily to our caffès.
From naturally leavened sourdough to soft focaccia, seasonal cakes and pastries, everything is made from scratch using traditional methods and quality ingredients.
Our sourdough culture was brought over from our family bakery in Ancona, Italy – the same one we’ve used for generations.
Interested in stocking our bread or bakes? Get in touch.
BREADS
Pugliese sourdough
Southern-Italian style sourdough with a chewy crumb and thin, crackled crust. Slow-fermented using our heritage starter from the family bakery in Ancona.
RYE & SPELT SOURDOUGH
A darker, full-flavoured loaf made with rye, spelt and wheat flours. Fermented slowly with our heritage starter and finished with a firm crust and balanced acidity.
SEEDED SOURDOUGH
A soft, malted loaf packed with sunflower seeds, oats, millet and barley. Baked in a tin for a neat slice and gentle texture—perfect for toast or sandwiches.
FOCACCIA
Slow-risen flatbread with extra virgin olive oil and rosemary. Light and springy with a crisp base.
CIABATTA
A classic white Italian loaf with a thin crust and chewy, aerated centre. Developed slowly with a traditional biga for flavour and structure.
CIABATTINE
Individually shaped rolls made from our ciabatta dough. Soft and light with a crisp shell. Ideal for sandwiches or serving warm.
BRIOCHE BUNS
Classic soft white brioche bap, enriched with butter, eggs and milk.
PASTRIES & CAKES
CORNETTO
Italian-style croissant made with butter, lievito madre, and a touch of sweetness. Flaky on the outside, tender within—unfilled and lightly glazed.
PAIN AUX RAISINS
Spiralled pastry with raisins, crema, and a light glaze. Made with sourdough pastry, butter, and free-range eggs.
PAIN AU CHOCOLAT
Classic laminated pastry filled with dark chocolate. Buttery and crisp on the outside with a soft, layered centre.
FILLED CORNETTO
BREAKFAST MUFFIN (Vg)
Soft and gently spiced with burnt apple purée, raisins, and oats. Made with oat milk and ground almonds for a light, plant-based option.
HAZELNUT PRALINE MUFFIN (GF)
A luxurious (gluten-free) muffin baked with ground hazelnuts, stuffed with praline and Nutella and topped with tempered dark chocolate and hazelnut.
LEMON MERINGUE
Sharp lemon filling topped with soft Italian meringue on a crisp pastry base. Balanced and bright, with a smooth finish.
BOCCONOTTO
Sweet shortcrust tart filled with crema and amarena cherries. Baked with a soft dome and finished with a dusting of icing sugar.
FRANGIPANE CROSTATA
Shortcrust tart filled with almond frangipane and topped with seasonal fruit. Flaky, rich, and finished simply. Variations change throughout the year.
ALMOND BROWNIE (GF)
Rich and chocolatey with a soft, fudgy centre. Made with ground almonds, dark chocolate, and butter for a satisfying gluten-free bake.
BERRY & ALMOND CAKE (GF)
A naturally gluten-free cake made with ground almonds, maize, and citrus syrup. Moist and gently sweet, with a delicate crumb and light almond finish.
RICCIARELLI (GF)
Soft almond meringue biscuits with a crackled surface and chewy interior. Naturally gluten-free. Lightly flavoured with vanilla and almond.