Grigoris The Bakery

Lievito madre does the work here: long fermentation, stone-ground flours and a laboratory that runs from morning bread to evening pizza.

Bread, lievitati and biscotti from a working laboratory

Grigoris The Bakery is the central Mestre branch of the Grigoris network, separate from LaBakery in Zelarino and tied to the original Grigoris pizzeria in Chirignago. The three projects belong to Lello Ravagnan and Pina Toscani, a family-run extension of their Venetian arte bianca. The bakery grew during the pandemic, when they added a laboratory to the pizzeria and built it around tools, flours and natural leavening rather than a café menu.

The daytime offer is direct retail: pane, lievitati dolci, biscotti and products carried over from the pizzeria. Bread follows the wider house philosophy of naturalmente pizza, using long fermentation, lievito madre, stone-ground flours and traceable produce, and the same culture shapes the sweet leavened goods and festive lievitati, where fermentation matters more than decoration. There is a savoury thread too, in sourdough focaccia with a Greek accent, including focaccia di lievito madre served with tzatziki made from Greek yogurt, oil, garlic, anise and cucumber. The bakery holds Gambero Rosso's Tre Pani for 2026.

A counter that changes shape after dark

The experience is product-led, with a bakery counter and a working-laboratory identity that shifts through the day. By day the Mestre Centro branch sells bread, sweet leavened goods and biscuits. In the evening it turns into a pizza tonda room, carrying the classic Grigoris menus of earth and sea flavours.

That dual use matters, because the bakery is not a detached spin-off. Bread and pizza connect through fermentation, flour choice and dough handling rather than sitting in separate categories, and the Mestre branch shares that approach with the pizzeria and LaBakery. Its role stays local and practical: bread, biscotti and sweet lievitati first, pizza later, never a formal dining room.

What to take from the case

Look for the biscotto al cioccolato e sale con crema di ricotta e canditi, a chocolate-and-salt biscuit filled with ricotta cream and candied fruit credited to Pina Toscani. It captures the house style in one bite: Italian ingredients, a modern sweet-salty idea and a maker's hand instead of an anonymous production line.

Around it, order by category. Pane for the fermentation work, lievitati dolci for the festive side of the same dough culture, biscotti for something to carry away. If the visit runs late, stay for pizza tonda and read the two halves against each other. Few bakeries cover both morning bread and evening pizza, and here that link is the point, which is what makes the Mestre branch a compact expression of the wider Grigoris idea.