Why go
A micro bakery and a micro pastry shop in one room
Luca Lacalamita calls Lula a micro panificio e una micro pasticceria insieme, a small bread bakery and a small pastry shop folded into a single project, and that is how the room reads. Lacalamita worked as a pastry chef at Enoteca Pinchiorri in Florence before returning to Puglia to build an independent bottega laboratorio in Trani rather than a conventional panetteria. The project took shape in 2020 and has stayed deliberately narrow ever since: bread, individual desserts and chocolate, all made on site. Gambero Rosso’s Pane e Panettieri guide gave Lula Tre Pani for 2026, and its classic artisan panettone was named in the 2023 panettone classification, where it also took the prize for best packaging.
The laboratory is the point
Laboratorio is not decoration in the name: bread is kneaded, desserts are built and chocolate is worked in the same space that sells them, so production is part of what you are looking at. The bread rests on a mother yeast called Giotto, Lacalamita’s own lievito madre, which gives the bakery a fermentation culture with a history behind it rather than an anonymous starter. The sweet counter is the more defined half, with dessert individuali and cioccolato as the two headline categories and the coffee eclair returning often enough to count as a fixture. Bread, desserts and cookies also ship from the online shop, so the laboratory reaches past Trani.
What to focus on
Read Lula as a pastry-led bakery with bread and chocolate close behind. Start with the individual desserts, since that is where the training shows most clearly, and take the coffee eclair if it is in the case. Chocolate is not a supporting ingredient here but one of the three things the place says it does, so it is worth an order of its own. Bread made on the Giotto mother yeast is the third, and in the run-up to Christmas the panettone is the item to plan around, given the recognition it has already earned. Cookies cover anything to carry away. The room is small and the range is short by design, which is why what is there tends to be worth the trip.
Frequently asked questions
What should I order at Lula in Trani?
Start with the individual desserts, which is where Luca Lacalamita’s pastry training shows most clearly, and take the coffee eclair if it is in the case. Chocolate is one of the three things the place names as its own work, and the bread, made on the Giotto mother yeast, is the third.
What is the Giotto mother yeast?
Giotto is the name of Lula’s lievito madre, the mother yeast Luca Lacalamita keeps for the bread. Naming it is a way of saying the fermentation culture has its own history rather than being an anonymous starter, and the whole bread side of the bakery is built on it.
Compare nearby places
| Venue | Type | Area |
|---|---|---|
| Code cafè | Café | Piazza della Repubblica |
| Il Toscano | Bakery | Corato |
| Panificio Adriatico | Bakery | Murat |
| Sacciagrani – Forno Indipendente | Bakery | Conversano |
| Pane e Pace | Bakery | — |
