Sourdough bread
Made with sourdough starter and a range of flours including rye, spelt and oats. Natural fermentation shapes the crust, crumb structure and aromatic profile of each loaf.
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Producers · MONTELUPONE (MC)
Artisan workshop producing sweet leavened cakes, bread and pizza al taglio in Montelupone
Eccellenza Italianacertificata 2026–2027
Read on
The place
The Bigo's Lab di Bigoni Alessio is an artisan bread and pastry workshop in Montelupone, in the province of Macerata. Brothers Alessio and Roberto Bigoni produce sweet leavened cakes, bread and pizza al taglio through long hours of preparation and natural leavening. The business offers direct online sales and dedicated services for the hotel, dining and corporate events sectors.
In Montelupone
Alessio and Roberto Bigoni founded Bigo's Lab in Montelupone with a clear idea: an artisan workshop dedicated to baked goods, distinct from traditional bread-making.
Why you can trust it
THE BIGO'S LAB DI BIGONI ALESSIO is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
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Location
THE BIGO'S LAB DI BIGONI ALESSIO is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · In the workshop
Natural leavening is at the heart of production: time works on the doughs to develop aroma, flavour and a digestibility that sets the finished product apart.
Knowledge of flours guides every choice of dough. Ongoing experimentation allows raw materials to be calibrated to the result sought.
Traditional methods combine with an updated research-driven approach, keeping the bond with tradition while offering a contemporary reading of the product.
Arte bianca (the craft of bread and pastry)
Services and features
Made with sourdough starter and a range of flours including rye, spelt and oats. Natural fermentation shapes the crust, crumb structure and aromatic profile of each loaf.
Dough worked with extended leavening times, designed to aid digestibility. The dough's structure is one of the elements most appreciated by the workshop's customers.
Sweet baked goods for different moments of the day. Made in the Montelupone workshop, they complement the savoury production with a dedicated range of baked pastries.
Large seasonal leavened cakes made by hand. Their presence in the Bigo's Lab range places the workshop within the Italian tradition of festive leavened cakes, worked with direct or indirect methods.
The proof
What visitors say
«This year's Christmas company gift box also included a Panettone Classico from Bigo's Lab Bakery, which I tried today over Christmas lunch. A FANTASTIC product, soft and with a yellow colour (= real eggs), ri»
«I'd already had the bread and the brioches... delicious!!! Tonight I also tried the pizza... well... superb!!!! Dry, flavourful dough, generous and high-quality toppings. Truly excellent products.»
«Absolutely worth trying! Hard to find pizza al taglio this good. Friendly service and excellent value for money»
«Both the sweet and savoury offerings are delicious, the pizzas especially recommended, wonderful! Fantastic dough and a distinctive, refined range of flavours»
Reviews appear in the language each guest wrote them in.