What started as an Italian bakery in Kreuzberg has found its second stage on Goltzstraße — bake house and pizzeria under one roof.
Up front, the classics that built the name shine: the Pane di Milano, sweet rolls with pearl sugar, focaccia with a crisp crust and a soft, airy crumb. In the back, the open stone oven burns and the pizzaioli work the peel in plain sight. The real twist sits in the dough — three bases run in parallel: a Neapolitan classic, a long-fermented wheat sourdough and a hundred-percent spelt. Schöneberg corner-bar energy meets Milanese craft in the same room.
