Southern-Italian style sourdough with a chewy crumb and thin, crackled crust. Slow-fermented using our heritage starter from the family bakery in Ancona.

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.

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.

Slow-risen flatbread with extra virgin olive oil and rosemary. Light and springy with a crisp base.

A classic white Italian loaf with a thin crust and chewy, aerated centre. Developed slowly with a traditional biga for flavour and structure.

Individually shaped rolls made from our ciabatta dough. Soft and light with a crisp shell. Ideal for sandwiches or serving warm.

Classic soft white brioche bap, enriched with butter, eggs and milk.

Italian-style croissant made with butter, lievito madre, and a touch of sweetness. Flaky on the outside, tender within—unfilled and lightly glazed.

Spiralled pastry with raisins, crema, and a light glaze. Made with sourdough pastry, butter, and free-range eggs.

Classic laminated pastry filled with dark chocolate. Buttery and crisp on the outside with a soft, layered centre.

Soft and gently spiced with burnt apple purée, raisins, and oats. Made with oat milk and ground almonds for a light, plant-based option.

A luxurious (gluten-free) muffin baked with ground hazelnuts, stuffed with praline and Nutella and topped with tempered dark chocolate and hazelnut.

Sharp lemon filling topped with soft Italian meringue on a crisp pastry base. Balanced and bright, with a smooth finish.

Sweet shortcrust tart filled with crema and amarena cherries. Baked with a soft dome and finished with a dusting of icing sugar.

Shortcrust tart filled with almond frangipane and topped with seasonal fruit. Flaky, rich, and finished simply. Variations change throughout the year.

Rich and chocolatey with a soft, fudgy centre. Made with ground almonds, dark chocolate, and butter for a satisfying gluten-free bake.

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.

Soft almond meringue biscuits with a crackled surface and chewy interior. Naturally gluten-free. Lightly flavoured with vanilla and almond.