The oven

The warmth of the oven

The ochre of our brand comes from here: the warmth and liveliness of the oven.

The bread

Baked every day

Placeholder text: our baked goods, when and where to find them.

The grains

Seeds that tell of time

Ancient varieties grow tall and slow. They ask for patience and give back character, aroma and flavour.

Placeholder text: which grains we grow, where, and why we chose to start again from them.

Wheat ears against the light
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The chain

Five steps, one bread

  1. 01
    Wheat ears

    The seed

    It all starts with seeds of old varieties, chosen and kept year after year.

  2. 02
    The field

    The field

    The wheat grows in our fields, following the pace of the seasons.

  3. 03
    Flour

    The mill

    Milling turns the kernels into flour. Placeholder text about the method.

  4. 04
    Kneading by hand

    The dough

    Hands, water, flour and time: slow doughs left to mature calmly.

  5. 05
    Wood-fired oven

    The oven

    The heat of the oven does the rest: crust, aroma and bread on the table.

Glimpses

From field to oven

Wheat field
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Dough
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Wood-fired oven
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Bread in the oven
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The bakery

Where
Padenghe sul Garda (BS)
Opening hours
To be confirmed
Orders
To be confirmed

Online shop

The bakery, at your home

Flours, baked goods and Passeggero delicacies in our shop.

Visit the shop (opens in a new tab)