Cerere – L’Atelier del Pane

A bread calendar that changes with the grain

The loaves here are set by a monthly calendar, so what is on the shelf depends on which grains are in rotation and what the season allows. Everything runs on lievito madre and rediscovered flour blends, with Petra flours part of the ingredient language alongside Multisemi, Kamut, Evolutivo, Farro Monococco, Integrale a Pietra and Maiorca. The oven does not stop at bread: focaccia ligure, focacce in pala romana, pizza al trancio and whole pizzas come off the same production line, with Esmach equipment used to keep volume steady without dropping the craft.

Grain as the protagonist, in a designed room

Cerere opened in July 2021 in Canonica di Triuggio, the historic hamlet of Triuggio in Monza e Brianza, as an ambitious bakery project from Corrado Scaglione and his wife Francesca Nuzzi. Scaglione is known across Brianza for dough, yeast and flour, and Gambero Rosso gave him its special “I maestri dell’impasto” award. Roberto Briguglio works alongside him as bakery chef.

The name points to Ceres, the Roman goddess of agriculture and grain, which fits the argument the shop makes: bread is the protagonist, not a supporting character. The space follows the same idea, a two-level boutique in rosa cipria, sage-olive green and brass-toned metal, with an internal room, a dehors, and the oven and laboratory placed where they are part of the experience rather than hidden behind it.

What to take home

Read the calendar before deciding. The most interesting choice in any given week is usually whichever grain is up, from ancient-grain loaves to stone-ground wholegrain formats and mother-yeast pagnotte. If you want something to eat on the spot, focaccia ligure, Roman-style focaccia in pala and pizza by the slice all work as a standing lunch, which makes this more than a loaf stop.

The sweet counter runs to dolci da forno: briosche farcite, crostate and brownies, made for taking away or eating during a short pause inside or outside. There is an experimental thread too, including beer-in-bread work with Birrificio Menaresta of Carate Brianza, using beer as part of the bakery’s ingredient work. Recognition arrived fast. Within two years of opening Cerere was named Gambero Rosso’s Bakery of the Year 2023, and it holds Tre Pani in the guide’s 2026 edition.