Pandefrà

Marche flours, old grain varieties and lievito madre set the terms at this Senigallia bakery, and the counter runs on them from the first breakfast plates through to the evening aperitivo.

Local grain, mother yeast, daily bread

The bread is the reason to walk here first. Francesca Casci Ceccacci built Pandefrà around a plain idea: bread as daily work that should respect the field, the mill and the people who make it. The bakery buys flour from the Marche, favours old grain varieties and short supply chains, then adjusts each dough to the flour rather than forcing every loaf through one house formula. That shows in the crumb, where lievito madre gives time, acidity and structure while the grain keeps its own character. The Marche connection is not decorative: the field, the mill and the bench are treated as one chain. Gambero Rosso named it Tre Pani for 2026.

A laboratory that grew a public room

Production still runs out of the Spaccio+Lab, the original outlet and laboratory that opened in 2018 on the edge of town, and that is where loaves are baked and sold to take home. The Centro bakery-café, added in 2023, carries the same work into a fuller room: bread, focacce, dolci and coffee on one daily rhythm, with seating upstairs for anyone who wants to stay. It behaves less like a pastry boutique than like a bakery that learned how to hold a whole day, moving from breakfast through lunch and on toward aperitivo without changing what it bakes. The two sites feel continuous rather than separate, and the counter is simply the public end of the same ferment and bake.

Start with the savoury, take biscuits home

If Pizza al Formaggio is in the case, start there. It shows the savoury side without leaving the bread behind, and regulars treat its return as a seasonal signal. For a bag to carry away, choose Baci di Mammà or the biscotti limone e zenzero, both better suited to the walk home than to being eaten standing up. Cookies ai Frutti di Bosco and Cookies Dark sit in the same everyday line, next to cantucci, croissants and maritozzi. Specialty coffee is part of the Centro offer and belongs beside the breakfast plate. The simple order: pizza al formaggio if it is there, coffee alongside, bread for later.