PENNA BAKERY

We are the Penna brothers, our passion moves between Italy, London, America and collects the best ingredients. It all grows with mother yeast, modeled by our hands, to create good sweets as they once were. We are a young Salento company named Penna Bakery. We deal with baking products, leavened by anniversary, and we are based in Santa Maria di Leuca. Our project has far away roots over time, as we collect the ultra twenty years of traditional family restaurant, but also in terms of space, given that we have traveled and worked in restaurants and countries across the way where we let ourselves be pleasantly infected by the culinary secrets of international view . Over the years our professional and working commitment has always been directed to the satisfaction of our customers, always keeping alive the concept of tradition that is the emblem on which our history and cultural identity is placed. We decided to return to the starting point, fulcrum on Luca's passion, the chef, for the leavened, wanting to combine innovative techniques and simple ingredients to create high quality craft products. I, Stefano, ""The gourmet economist"", I materialized the love that unites both for the art of dessert, giving life to an activity dedicated to craftsmanship and excellence. Penna Bakery is a project that takes shape in 2020: the main ingredient is mother yeast, also called sourdough, acidic pasta or natural yeast. For years we have refreshed the same yeast with water and flour, which we use in our leavened daily, giving our sweet craftsmen and authenticity with the flavor and secrets of the past. Play point of our processing, thanks to which we produce our leavened dessert: the panettone; This is not a proper Salento dessert, but it is certainly the Italian Christmas dessert par excellence. Our panettone respects tradition, with ingredients chosen in an accurate and selective way with the aim of churning out natural and high quality products in our area.