Five Innovative Bakeries in Milan: A Guide to the City's New Wave of Bread

Milan's bakery scene is experiencing a renaissance, with a new wave of bakers opening shops alongside traditional establishments. Monocle highlights five standout bakeries that are bringing innovation to the Lombard capital. Signor Lievito, run by Latvian baker Natalia Nikitina, offers Nordic-inspired bakes like cinnamon rolls and lemon cruffins in Porta Romana, with a design by Hannes Peer featuring terracotta tiles and a Foglio wall light by Tobia Scarpa. Tondo, founded by Silvia Cancellieri in 2020, is a 'radical oven' in the Isola neighborhood focused on sourdough and organic flour, offering courses in bread-making. Davide Longoni, considered a pioneer of Milan's new bakery wave, has expanded to nine locations, including two inside markets, and also runs a vegetarian Indian restaurant and a food magazine. Slow Bread Lab, founded by Michele Dogati and Kaisli Kiuru, is a hidden gem where visitors ring a doorbell and enter through a courtyard to buy takeaway goods. Pan, co-founded by Alice Yamada and Yoji Tokuyoshi, brings a Japanese-inspired aesthetic to Milan, with interiors by Studio Wok and additions like Piccolo Pan and Pan Deli. These bakeries reflect a broader trend of artisanal and international influences reshaping Milan's culinary landscape.