bread and pastries by Davide Longoni

Fresh, hot bread; fresh, hot pastries

In Davide Longoni’s boutique at the Mercato Centrale Milano, history is made fresh.

Davide Longoni has long made a virtue of tradition. It’s with traditional techniques that he produces his flour, bread and pastries.

Having learned from two generations of bakers, Davide keeps one eye on the past and one on modernity. He uses an old, old method of grinding flour, one which respects the quality of the grain. Stone-ground flour is unmistakable, thanks to the smell that arises from freshly baked loaves that it produces. Ever conscious of supply chains and environmental sustainability, Longoni has been bringing sourdough starter to grow in his boutique since 2003. It’s a daily challenge that takes effort and unfailing concentration, but it also makes for daily surprises.

Here, the daily bread is anything but everyday.

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Davide Longoni has long made a virtue of tradition. It’s with traditional techniques that he produces his flour, bread and pastries.

Having learned from two generations of bakers, Davide keeps one eye on the past and one on modernity. He uses an old, old method of grinding flour, one which respects the quality of the grain. Stone-ground flour is unmistakable, thanks to the smell that arises from freshly baked loaves that it produces. Ever conscious of supply chains and environmental sustainability, Longoni has been bringing sourdough starter to grow in his boutique since 2003. It’s a daily challenge that takes effort and unfailing concentration, but it also makes for daily surprises.

Here, the daily bread is anything but everyday.