From Florence, with heat
We bake schiacciata - thin, crisp, olive-oil rich bread, like back home. Batches roll out all day, filled with Italian staples we love.
Our Story
Why Schiacciata
Schiacciata is the Florentine cousin of focaccia — thinner, crispier, a touch salty, perfect for carrying bold ingredients. We start with long ferments, cold proof, then bake hot and fast for a shattering crust.
Fillings shift with the seasons: porchetta and finocchiona when we’re feeling classic; roasted veggies and vegan mozzarella when you’re plant-based; sweet mascarpone and fruit when you want dessert.
Timeline
Baked into our routine
Roots in Florence
Learning the craft of schiacciata in family bakeries across Tuscany.
London Oven
We moved the ritual to London, dialing in hydration, ferments, and bakes.
Baked All Day
Fresh batches on rotation, with seasonal fillings and catering for the city.