That of Federica Ferrari, 43 years old, graduated in Economics, and Francesca Gatti, 40 years old, graduated in History of Art, is the story of a change of life. The first dealt with communication, the second with events. In Paris, says the Corriere della Sera, Gatti also learned the art of making bread. Their lives meet in 2020 in Milan, around Via Washington, “where there was a lack of modern bread on offer: perhaps there were old generation bakeries that used white flours and brewer’s yeast”, they told the newspaper. Hence, the decision to build a bakery. Which is also a bakery, a cafeteria and even a kosher bakery, with the rules of the Jewish religion regarding food. Thus, Ambrogia was born in 2022, a place that offers large-sized breads, loaves, with stone-ground flours, sourdough, ancient grains.
«We see our work as a mission, that of making good, healthy, digestible bread with quality ingredients», they say. «This is the area of the Jewish community, even if we are not part of it. It is a residential neighborhood, with many families, there is also a school in front of our sign – they say -. Here you don’t just come to buy but to drink a coffee or have breakfast or a snack. We work well, we are very happy.” The oven produces 60 kg of bread a day, the best-selling one – they say – costs 4.50 euros per kilo. «More expensive than the norm, but we use quality ingredients, with a short and traced supply chain. Our secret? Storytelling: we explain to customers our philosophy and our way of producing bread. The Milanese understand, they inform themselves, they appreciate: they perhaps prefer to spend a little more but bring a good and healthy product to the table.” Now, the two young women are thinking of producing more: «We are looking for staff, but it is not easy, because we would like someone who has expertise in modern bread-making to join us», they conclude.
