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In the artisan, there is art. And from art comes bread. Sourced without compromise. Baked without shortcuts. Enjoyed with all the senses.

Rocco Princi started making bread in Italy in 1985—artisanally, by hand. Because for him, there is no other way. If bread is Rocco’s true love, the city of Milan is his muse—an endless source of inspiration, light and energy. At his first shop in Piazzale Istria, he worked long hours, drew massive crowds and expanded his menu. In 1986, he added an espresso bar so customers could enjoy fresh, hot cornetti with coffee. Every detail of the bakery was carefully designed to create a rich sensorial experience.