Don’t call them bread shops! Milan’s new bakeries are inspired by British and Northern European models and have rediscovered the use of wholemeal flours, ancient grains and traditional bread making techniques.
A map of these venues follows
You can breakfast on freshly-baked cakes and pastries in the morning, purchase bread and sample pizza on the peel at lunch and throughout the day, while at dinner, there’s pan pizza.
A corner of Paris in the heart of Milan, Egalité is located in the Porta Venezia district. It’s a kingdom of baguettes and croissants, signed by master Boulanger Thierry Loy, and produces bread using ancient varieties of wheat and flour, sourced from a historic mill in the French Alps. Egalité is a bakery and a patisserie, serving breakfast (including baguettes with butter and jam, croissants, pain au chocolat and aux raisin), lunch and aperitivi.
A bakery, a workshop with a kitchen, and a cafeteria, run by a team of internationally renowned master bakers. The bread sold here is produced using sourdough only, focusing on flour varieties obtained from Italian and other wheat sourced exclusively from organic cultivations.
At this light-filled ‘bottega’ you can purchase all types of bread, focacce, oven-baked goods and pizza. All its specialities are based on time-honoured recipes.
Panificio Davide Longoni
At Davide Longoni’s two Milanese stores you can purchase all types of bread including naturally leavened loaves, sourdoughs, bread made from stone-milled organic flours and ancient grains. In addition to purchasing bread, you can also get a cappuccino, stop by for lunch or an aperitivo.