Perino Vesco

The bread case at this Turin bakery-café starts with lievito madre loaves, selected organic flours, and a rye made with Tuscan grain.

Lievito madre, organic flour, and bread with a shape

The bake at Perino Vesco is built on lievito madre rather than speed. Andrea Perino made his name in Turin by pushing bread back toward long leavening, better flour, and old cereal varieties, and the counter still reads that way. The house works with selected organic flours and treats the mother yeast as a living part of the bakery, fed and changed rather than reduced to a formula. The range is not only one country loaf: pane con lievito madre, pane alle noci, pane di segale, pane di kamut, and pane con la frutta all sit within the programme. The rye has a clear sourcing point, organic rye flour from Podere Peretto in Tuscany. That matters in the crumb, but also in the shop's argument: grain first, ferment second, display last. Large forms of bread are part of the language here, made to keep fragrance and crust over more than one meal. The Gambero Rosso Tre Pani award for 2026 sits behind that work.

Two counters, one for bread and one for the café

The room works as a bakery and café rather than a café with a token shelf of bread. One side handles the classic baking, loaves, grissini, crackers, canapés, and pizzas. The other handles breakfast, a seated pause, a quick lunch, and the afternoon snack, with hot drinks, fruit juices, sweet and savoury croissants, tarts, cakes, panini, and savoury pies. The pleasure is in the split: some people leave with bread under an arm, others stay at the café side and make a small meal of it. The shop has the polished feel of a boutique del pane, but the work is practical, bread for the table and something to eat now. The smell of the bake carries out to the street. If the case looks full, take the time to look properly before ordering.

Start with rye, then follow the season

Order the pane di segale first if bread is the reason for the walk. It is the loaf that gives the clearest line between sourcing and eating, with organic rye from Podere Peretto and the lievito madre doing the patient work. Pane alle noci is the second move, especially if the bread is for dinner rather than the same hour. For something sweeter, the café side gives the safer rhythm: croissants, tarts, and cakes with a hot drink or juice, without turning the bakery into a dessert shop. In autumn, watch for the pumpkin work, using zucche chosen for dry, chestnut-like flesh. Around Easter, the named order is colomba VOLA, a soft artisanal colomba with small alveoli and citrus peel. Buy it when it is in season, not as an afterthought.