Pagnotta di Baccinello
The quintessential homemade loaf, perfectly baked with the flavor of true country bread. Slow proving ensures long shelf life and freshness.
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Producers · Baccinello (GR)
Homemade Maremma bread since 1963, with Tuscan flours and slow proving
Eccellenza Italianacertificata 2025–2026
Read on
The place
Panificio Pasticceria Baccinello has been producing homemade bread from Tuscan Maremma since 1963, using exclusively Tuscan flours and natural local ingredients. The tradition started by Bruno Bernardini continues with his son Francesco, who renewed the workshop in 2008, equipping it with state-of-the-art ovens. The process remains strictly artisanal, with slow proving following the recipes of the past.
The origins
The story of Panificio Pasticceria Baccinello begins in 1963, when Bruno Bernardini started producing homemade bread according to Maremma tradition.
Why you can trust it
Panificio Pasticceria Baccinello Srl 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.
Location
Panificio Pasticceria Baccinello Srl 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 · How it is made
Panificio Pasticceria Baccinello uses exclusively Tuscan flours and natural ingredients from the Maremma area, ensuring traceability and quality in every raw material.
Production follows a strictly artisanal method, with slow, careful proving in line with traditional recipes. The same ingredients and the same care as in the past shape every stage of the process.
The workshop, renewed in 2008, is equipped with state-of-the-art ovens tailored to each type of product. Modern technology preserves the spirit of the old wood-fired ovens, ensuring perfect baking and authentic flavor.
Production follows the rhythm of the seasons, with different specialties for each time of year: castagnaccio (chestnut cake) in autumn, schiaccia con i friccioli (flatbread with pork scraps) in winter, sweet and savory Easter schiaccia in spring, fruit tart in summer.
What is made here
Services and features
The quintessential homemade loaf, perfectly baked with the flavor of true country bread. Slow proving ensures long shelf life and freshness.
A typical specialty of Tuscan Maremma, prepared according to the traditional recipe with local ingredients.
Savory flatbreads typical of Maremma tradition, with artisanal dough baked in a specialized oven.
Pastries filled with nutella, ricotta and strawberries, known for their particular lightness and softness.
Autumn castagnaccio, winter schiaccia con i friccioli, sweet and savory spring Easter schiaccia, summer fruit tart.
The proof
What visitors say
«Their bread is delicious. Homemade like in the old days. Not to mention the savory biscuits, which are wonderful.»
«I've never tasted pastries filled with nutella, ricotta and strawberries so soft and light! Their schiacciatina scroccarella is truly the best.»
«Baccinello bread is delicious, it lasts a long time and is perfectly baked—it really has the flavor of true country bread.»
«I've been buying Baccinello bread forever, and after all these years it has never changed. Same flavor and same quality.»
Reviews appear in the language each guest wrote them in.