David Bedu

This is because he follows two rules: his flours are all stone ground and traceable (from the wheat field to the mill to the oven) and his yeast is sourdough and originates from a Vin Santo must on the Felsina farm. At Mercato Centrale, PANK – the bulangerie rediscovers ancient breads: from the San Lorenzo bread to the pan à la Reyne, created in honour of Caterina de Medici. Only natural flavours and dyes for the pastries, because goodness doesn’t need artifice. Why sourdough? The leavening is longer, of course, but the result is endlessly better.

The bread tastes like bread and is easy to digest because only sourdough can transform the phytic acid – present in the bran and therefore in all wholemeal and semi-wholemeal flours – and prevent a bloated stomach. The bread is naturally leavened, but David Bedu has not stopped here and has applied the same care and attention to his choice of flours. Whether they are stone milled or not, they are all traceable and sourced from small mills that both grow and grind their own grains. With each mill, there is a true and honest history and relationship, built over time.

From baguettes, even the fragrant curry version, to traditional breads, to the most exquisite French pastries, such as choux and éclairs, David Bedu’s shop is a feast for the eyes. When it comes to the mouth, it’s happiness exploding with flavour.