Panerie stands for a return to authentic bread culture: rooted in naturalness, craftsmanship, and responsibility. We bake exclusively with organic Italian grains from regenerative agriculture – with no additives, lots of patience, and a deep passion for sourdough.

At the heart of our baking is Lievito Madre, a traditional and mild sourdough culture that ferments slowly over many hours. This long fermentation process gives the bread its distinctive aroma and makes it easier to digest: nutrients become more bioavailable, gluten is broken down, and natural lactic acid fermentation supports a healthy gut microbiome.

Our philosophy is simple – and uncompromising:

• 100% Italian organic heritage grains
• Long fermentation with Lievito Madre
• Pure craftsmanship – without artificial additives
• Sustainability at every level: from soil to bread bag

We see baking as part of a larger cycle. That’s why we focus not only on taste and quality, but also on soil fertility, fair collaboration with farmers, short supply chains, and resource-conscious production.

Panerie is more than a bakery – it’s a mindset. Against haste. For real food.