Our Story
Two hands, one starter, and a daughter who stayed
Dario Ferretti grew up in a bakehouse in Puglia, where the oven was lit before the sun and bread was a language of its own. He carried that starter, quite literally, to Melbourne, opening a single shopfront on Lygon Street in 1996 with little more than a mixer and stubborn hands.
Nine years on, the queue still forms before the doors open. What changed is who's behind the bench: his daughter, figlia, now works beside him, bringing new pastries and a second bakehouse in Brunswick East without ever rushing the ferment.
We prove long and cold, mill for flavour over yield, and bake in small batches through the day. Nothing here is quick. That's rather the point.
Our Story
Two hands, one starter, and a daughter who stayed
Dario Ferretti grew up in a bakehouse in Puglia, where the oven was lit before the sun and bread was a language of its own. He carried that starter, quite literally, to Melbourne, opening a single shopfront on Lygon Street in 1996 with little more than a mixer and stubborn hands.
Nine years on, the queue still forms before the doors open. What changed is who's behind the bench: his daughter, figlia, now works beside him, bringing new pastries and a second bakehouse in Brunswick East without ever rushing the ferment.
We prove long and cold, mill for flavour over yield, and bake in small batches through the day. Nothing here is quick. That's rather the point.
