Panificio Patti, Ponderano

Panificio Patti was founded by Francesco Patti, a Sicilian who learned the craft of bread in Gressoney, in the Aosta Valley, when he was ten years old. In the 1970s he moved to Ponderano, in the Piemontese hills above Biella, where a small home oven under the family house slowly became the bakery that bears his name.

Dough is stretched by hand, grissini laid out in rows, biscuits shaped one at a time. What comes out of the oven varies slightly from day to day, that is what handwork looks like, and it is not what a factory produces. Today the bakery is led by Andrea Cavallari together with his son Alex.

The base never changes: Italian wheat, real butter, extra virgin olive oil, Piemonte hazelnuts and old-type meliga maize flour. No preservatives, no colourings, no chemical additives.

For the high-fibre line the bakery uses Farina Intera® wholewheat flour from the entire grain — germ and bran kept intact, the bitter woody fractions removed. Around 20% more bioavailable fibre than traditional wholewheat, with a lighter crumb. The grani antichi grissini use a blend of Italian ancient wheat varieties.

Grissini leaven for three hours and are stretched by hand before baking — crisp, irregular, never extruded. The pastry is the classic repertoire of Piemonte: Baci di Dama, Amaretti morbidi, Canestrelli, Torcetti al burro, Paste di Meliga, Frollini ai pinoli.

The babà and panettoni are cooked and sealed inside their own jar — vasocottura — a method that keeps the cake aromatic and moist for months without preservatives.

Bottega Noord is the exclusive Dutch representative for Panificio Patti. Working closely with one family bakery means we know every product, every ingredient list and every production date, and can answer allergen questions directly.

Orders ship directly from Ponderano to the Netherlands, with full traceability. That is the whole chain.