One of them is already ready most fragrant guides of the yearthe one that the publisher Red shrimp dedicated to bread and the artisans who create it. And it does so by also announcing a given significance: approximately 10% of the bakeries surveyed in the new Italian Bread and Bakers Guide 2025 “it grows its own grains directly, a strong signal that testifies to the growing attention towards the short supply chain and the valorisation of local productions”.
The best bakers of Monza and Brianza: Longoni and Del Mastro
As well as the Michelin stars, Gambero awards the “Breads”, which for the best bakeries surveyed are three and once again there is no shortage of Monza and Brianza. Obviously from Brianza Davide Longoniraised in Carate and today at Milan, now considered a national master: “He has abandoned dogmas, Davide Longoni. If until recently he had banned brewer’s yeast, today this is no longer the case, provided it is used functionally. The mother yeast always dominates, constantly evolving just like him, no longer a man with his hands in the dough but the “putative father” of a new generation of bakers. The agricultural soul is a cornerstone: the flours grown in Abruzzo and on the southern outskirts of Milan, purchased from other enlightened artisans”, writes the guide. And then the Master’s Oven to Monza. “Mother pastry chef and renowned masters encouraged the innate passion of Adriano Del Mastro. His breads reflect the values of a fully contemporary artisan activity. It’s difficult to resist the call of creations between daily offerings and special breads with great personality, all featuring organic flours from small farmers.”
The best bakers of Monza and Brianza: Briguglio and the recommended ones
With them too Cerere – The Bread Atelier Of Triuggiothe over ten-year project of Roberto Briguglio of which the guide reports “continuing experimentation in the name of superior technique and taste, with the rejection of every form of waste, which animates Cerere, a true bread atelier. At the heart of the offer are the iconic and irresistible flaky breads with butter (made from waste from brioche processing), like the extraordinary one which recreates a decomposed ravioli (with ricotta, sage, spinach and parmesan). Among the special breads is the one with gorgonzola and pears or the one with ‘nduja, olives and caramelized onion.
Among the reports there is also the Meroni bakery Of Carate Brianzaright outside the door Cazzaniga Bakery of Casatenovo, il PanCaffè from Ponto to Seize.
