At LePolveri you can rediscover the thousand faces of bread. A magic for all the senses.

After a degree in chemistry Aurora, in November 2017, raises the shutter of LePolveri for the first time, its 50sqm micropanificio in the heart of Milan, near the Basilica and Sant'Ambrogio metro.

Small and well organized, LePolveri bakes something different every day, all mixed with mother yeast during the day, left to rest overnight and baked the following morning.

The flours come from small artisan mills around Italy to then be transformed into different types of loaves, pizza in shovel and brioche, granola, sweet or savory biscuits, without forgetting the traditional leavened products such as panettone and colomba.

The production is active from morning to evening, in a succession of cooking, dough, refreshments, molding and rest. Over the years, the work and demand have increased, and proudly the team has also expanded; after the first year of solitude, now at LePolveri you can also count on the indispensable contribution of four other collaborators.