This bakery is family owned and was established in 1946 and passed from grandfather all the way down to grandson. Today Enrico and his dad Gigino run this bakery keeping their family recipes alive. I had the fortune to see the behind the scene of the bakery for a few weeks and try most of their goodies. I was amazed by the quality of the ingredients they use, by the attention to the details. Every and each product is individually handcrafted with a lot of attention and love by Enrico's team. Enrico himself is a bread guru. He teaches bread making at several local colleges and uses his knowledge for bread making in his products. He searches the best flours in Italy. Visits the mills himself. He is also the president of the Pan ed Langhe. An association of bakers in Alba using Alta Langa grains to make this beautiful and healthy bread loaf. I strongly recommend to try their wheat breads. Their viennoiserie selection is simple but to die for. I tried both the jam and Cream croissants and they are amazing. The only downside is that they don't have an espresso bar but on the other side Italian bakeries are the places where you grab and go but you are insured to find the best quality and freshness compared to coffe shops. read more

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