House recipe Focaccia Augustea
€9.50
Slow-fermented focaccia, rosemary from the Alpine foothills, Sicilian sea salt.
Wood-fired since 1924
Bread baked
slowly,
eaten loudly.
A century-old Italian bakery. Heritage grains milled in-house, 36-hour ferments, and a wood-fired crust that cracks under your thumb.
Baked this morning
Focaccia Augustea
Rosemary, Sicilian sea salt, slow-fermented for 36 hours
Our story
A small empire, built one loaf at a time.
Three generations of bakers, the same stone mill, the same wood-fired oven, the same patient belief that bread should be allowed to take its time.
Read the full chronicle →-
1924
A sack of flour, a borrowed oven
Nonna Rosetta Bonelli opens a single counter on Via dei Tribunali with one sack of stone-milled grain and a wood-fired oven borrowed from the butcher next door.
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1957
The slow-ferment doctrine
Her son Aurelio refuses the new industrial mixers. He commissions the first stone mill in Campania and begins the 36-hour ferment that still defines every loaf we bake.
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1989
Altamura, protected
Pane di Altamura gains DOP status. The bakery is among the first twelve producers authorised to carry the seal on every loaf we ship.
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2014
The grain returns to the field
We buy twelve hectares in Puglia and plant heritage durum — the same varietal Nonna Rosetta's mother milled by hand. We now control every grain from seed to crust.
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Today
One hundred years, one oven
The same oven. The same water. The same hands, three generations on. We bake for the citizens, the patrons, and the senators of our small empire.
The breads
Six loaves, baked before sunrise.
Pulled from the oven between 05:30 and 08:00 each morning. When they're gone, they're gone — we don't bake the same loaf twice in a day.
House recipe 
Daily bake Ciabatta Senatore
€7.20
An open-crumb Tuscan loaf with a crackling crust, baked at 240°C on stone.
Heritage DOP Pane di Altamura DOP
€11.00
A protected Pugliese heritage loaf milled from durum wheat grown on our own fields.
Seasonal Schiacciata all'Olio
€8.40
Thin Tuscan flatbread drenched in cold-pressed Chianti olive oil and fresh grape.
Piedmont Grissini al Rosmarino
€5.80
Hand-stretched Piedmontese breadsticks, eighteen inches of pure crunch.
Milanese classic Michetta di Milano
€4.20
The Milanese rosetta — a crown of crunchy petals around a soft, cloud-white heart.
Memberships
Echelons of the Empire.
Three ways to belong. From walking in off the street to a reserved loaf on your doorstep, choose the rank that fits the way you bake into your life.
Citizen
€0
/ always free
Walk in. Smell the grain. Buy a single loaf at counter price, no questions.
- Walk-in counter access
- Daily bake list by 07:00
- House filter coffee on us
Most chosen
Patron
€18
/ per month
A reserved loaf each morning, a 10% house credit, and the weekly menu in your inbox.
- 1 reserved loaf daily
- 10% credit on everything
- Sunday menu preview
- Skip the queue
Senator
€48
/ per month
Two breads a day, monthly masterclass with our head miller, and a private tasting each season.
- 2 reserved loaves daily
- Monthly milling masterclass
- Quarterly tasting with the baker
- First access to limited bakes
Patron voices
What the empire says back.
"The Altamura is the only bread in my kitchen. It holds a sauce the way bread should — without ever getting in the way."
Camille Rousseau
Chef, Le Petit Marché
"I have a loaf waiting every morning before my commute. It is the most reliable part of my week."
Davide Mancini
Patron since 2021
"The crumb on their ciabatta is the closest thing to a perfect Tuscan loaf I have eaten outside Poggibonsi."
Yuki Tanaka
Food editor
Tomorrow's bread
starts tonight.
The first loaves come out at 07:00. Reserve one as a Patron, or simply walk in and let the smell find you.