All the bread sold in our
shop is made on the premises by Rocco the
The combination of his talent,passion and
creativity for food has made him rediscover
old recipes. With a combination of new technology
and old machinery he has developed a very
unique and hard to find flavours in different
breads, almost impossible to come across
in large distributions.
His most popular is the Altamira
bread from Puglia in Italy, which is also
Widely used throughout the South of Italy,
Altamura is called sourdough bread but differs
from the common sourdough, such French and
American as it's taste is not as strong.
It has an airy quality and a distinctive
yellowish colour, which is due to only using
semolina flour. One of the many advantages
of Altamura is that it can be kept for as
long as 7 days, making ideal for bruschetta.
some of the most famous restaurants in London
such as River Cafe, Theo Randall restaurants
for Intercontinental Hotels, Enoteca Turi,
Pellicano, Novikov, Manicomio, Dock kitchen, Cambio,
Bar Centro and many others.
Apart from our popular Altamura we make
wholemeal, granary, spelt, rye and gluten
Lately Rocco has moved from
the conventional flours to the organic (many
of which come from Britain), improving the
already great taste and quality.
to give his customers the best the market