The name is a nod to the founders’ baking experiments during the 2020 lockdown, but this tiny workshop in Lambrate has long since moved out of the shadows. Housed in a former hardware store on Via Conte Rosso, the shop is compact and strictly takeaway. There are no tables or chairs here – just a service counter, a colorful mural by artist Nico189, and a steady rotation of locals cycling through for their daily loaves.
The operation is run by the team behind nearby enoteca Onest, and the baking philosophy leans technical. Doughs are high-hydration and naturally leavened, resting for up to 48 hours before hitting the oven. The signature "Clandestina" loaf blends unrefined flours, though you might also find experimental batches made with fermented potatoes or oat porridge.
Morning shifts focus on butter-heavy viennoiserie and specialty coffee, which the team roasts themselves in micro-batches. The selection leans closer to a bakery than a patisserie, stocking croissants, pain au chocolat, and tarts alongside the breads. It is a place built for movement – you grab your sourdough and single-origin coffee, exchange a few words over the counter, and head back out to the street. By late afternoon, the shelves often turn over to fresh baguettes and ciabattas for the evening crowd.
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