Bakery
Freshness & wisdom create absolute quality.
Where we come from, bread isn’t just thrown on the table, it’s an integral part of each meal, complementing each course and usually as the foundation of the piatto forte. It starts the meal, its part of the main course and often it is a sweet or savoury finale. There is never a meat, fish or first course that does not have a complementary bread to enhance its taste. Even as it ages, it never gets wasted, we just use it creatively.
It’s this significance that makes the baker an important role in our culture. In North America, some breads are called artisan, where we are from, the baker is considered a sculptor and the breads are his artistry. The flour, water, yeast, oven, air, water, cooking temperature, technique, hands and body positioning of the baker all contribute to subtle complexities altering the final construction of their work.
They say Italy is the country of one thousand cities and every one of them has a bread named in its honour. We invite you to experience our version of rustic Rome.
Did we mention we do our own Ciambella & Ciambellina?
This isn’t your typical North American doughnut, you don’t need to feel guilty about ours.
Experience our Ciambellina, they are light, fluffy and have a nice hint of lemon. Or go big, literally, with our Ciambella, the big brother of the Ciambellina.
We have daily breads too.
Bring home our freshly baked hand-crafted breads for your dinner table.
Fresh from the Oven Loafs starting at $4.00
Fresh from the Oven Buns starting at $0.80
Sciué regularly features three types of bread :
- White
- Whole Wheat; and
- Kalamata Olives with Feta