Spoto Bakery

Bread first, then pizza and the pastry case

Loaves come out of the ovens in Borgo Vittoria before most of Turin is awake, and everything else at Spoto Bakery follows from them. The bakery, also known as Voglia di Pane, has worked this corner of the city since 2008 under Alessandro Spoto, a Turin-born baker with Sicilian roots who started with bread at 16 and is known as a maestro lievitista, a leavening specialist.

The name means “Craving for Bread”, and the daily offer takes it literally. Bread is the anchor, with pizza, sweets, pastries and made-to-measure cakes extending the counter. The bread program is built on lievito madre and grani antichi, with flour tied to Molini Fagioli and the Zero d’Avanguardia movement. Gambero Rosso has awarded the bakery Tre Pani 2026 and singled out its “3 pani e 2 rotelle”, pointing at a tight selection of standout loaves and rolls.

A neighbourhood panificio with a bistro attached

The atmosphere is casual and bakery-led, shaped by counter service, daily production and the rhythm of a working panificio rather than a dining room. It runs a practical dual identity: customers come for bread and baked goods to carry home, and also for ready-to-eat savoury items on the spot.

Borgo Vittoria puts it in a lively food neighbourhood, close to the historic Piazza Vittoria market, where fresh produce and artisan shopping are part of the daily routine. Alessandro Spoto’s own hand matters here: he is the founder and the baker attached to the leavening and the loaves, and Slow Food Italia has recognised him as a Maestro del Gusto, a title tied to quality, tradition and artisanal integrity.

Order from the bakery case

The most grounded way in is to order at the counter with bread first in mind. Look for loaves made with mother yeast and ancient grains, then the smaller rolls flagged by that “rotelle” mention. The savoury side belongs to the middle of the day, and takeaway pizza is the strong choice for a quick break, with pizza romana placing Roman-style pizza inside the bakery’s program.

Sweets, pasticceria and made-to-measure cakes sit alongside, including seasonal work such as Mother’s Day cakes, so the pastry case belongs to the production rather than sitting as an afterthought. Drinks are not the point here; the picture is a panificio and bistro centred on flour, fermentation, pizza, sweets and the daily bake. Treat the visit as an informal Turin bakery stop, guided by what is in the case that day.