The 6 best bakeries in Trieste selected by Gambero Rosso

There are six bakeries in Trieste highlighted by our latest guide Pane e Panettieri d’Italia all embracing tradition and offering a wide selection that includes not only bread but also typical sweets or festive leavened products (especially the Trieste pinsa). Some of them also have a good gastronomic selection.

The best bakeries in Trieste

Cadenaro 1962

Renowned bakery with a devoted clientele and also attracting passersby due to its highly central location in a bustling area of the city. The atmosphere is bright: various types of perfectly leavened and well-baked bread are prominently displayed on rustic wooden shelves, featuring a firm crust and soft, well-aerated crumb with the right level of acidity. Fragrant with pleasant aromatic notes, it maintains its quality even in the evening or the following day. From the city's traditional classics to excellently executed specialties like buckwheat or turmeric or flaxseed loaves. There's a rich variety of typical sweet leavened products: presnitz, putizza, polentina, pinza (which transforms into titola with egg during the Easter period), all expertly made. The pastry section is dominant at the counter, offering semifreddo, cookies, chocolates, and homemade sweet creams. There is also a selection of gastronomic offerings available.

via Rittmeyer, 14 – 040 363092

Panificio Casereccio

Although not right in the centre, it is a destination for customers in the city. Not only bread, but also takeaway gastronomy, excellent pastry, and commendable cooked ham in a crust (hand-cut in the traditional way, warm and succulent) alongside dairy and gastronomic products, many sourced from Southern Italy, meticulously selected. The bread, in various types, is perfectly baked, adjusting according to the flour used (semolina, durum wheat, 0, 00), leavening, and cooking of the offered variations. From local specialties like bighe, maltagliati, and ciabatte to 'special' and regional ones: Calabrese bread, Arabic bread, olive bread, braids, rolls, puff pastry twists, and “tartarughe” (turtle-shaped bread). Special mention for breadsticks and savory biscuits, as well as for small pizzas and focaccias, which are good even when cold and up to 24 hours after baking (just like all their bread). Attentive and passionate service.

viale Raffaello Sanzio, 1 – 040 577951

Jerian

There are three outlets of the historic bakery in Trieste, all quite similar: large, well-lit windows and a wide variety of products. Besides bread, they offer cakes, pastries, typical Triestine desserts, primarily the pinza, breakfast leavened goods, and pizzas with a pleasant dough and abundant filling, like the one with ham and brie. The environment is very welcoming, and the ingredients with any allergens are clearly labeled. Each type of bread has its own shape: the olive braid, the large Apulian-style loaf (which stays fresh for more than a few days), the walnut rolls, truly tasty and rich in nuts yet soft: good both as an accompaniment and as a snack on their own. The vegetable breadsticks have a fragrant crust and a rich crumb. There's the option to consume indoors, seating at wooden tables, served by friendly staff.

via Combi, 26 – 040 304855 - jerian.it

Pagna - Panificio Artigianale

New project by Serbian baker Pedja Kostic, who opened his bakery in December 2022 in the center of Trieste. The large windows allow a view of the inside, which is well-maintained and minimalistic with circular wooden tables and the fully visible bakery section. They offer bread, pastries, coffee, and "Pagna Pranzi," such as bread dumplings with butter, sage, and cooked ham. All bread, except for the baguette, is made with sourdough and sold only in whole or half loaves because it stays fresh for up to 3-4 days. Excellent for breakfast is the bread made with whole wheat flour, seeds, honey, and oat flakes, also good when paired with smoked salmon. Among the latest seasonal bread, the one with roasted pumpkin and its seeds is outstanding. Pizzas and focaccias are made with a starter and a long fermentation that provides a lovely texture and excellent digestibility. The frangipane cake is inviting. The staff is very knowledgeable and friendly.

via Giusto Muratti, 4d – 040 9658468

Panificio Pasticceria Sircelli

Historical bakery that has evolved in pursuit of quality and curiosity in exploring new product offerings. The first sign dates back to 1908, and today there are three outlets in the city (with the main shop and laboratory just a few hundred meters away). They all enjoy a loyal clientele. Alongside common bread varieties (bighe, sciopete, ciabatte), including specialties with milk, lard, olives, or onion, whole grain options, all a result of precise leavening and excellent baking, there are numerous varieties from Italian regions and around the world. Notable mentions include the Ferrara and Apulian bread (the latter in its tall version, with a soft crust and a delicate color, soft and substantial due to its dense texture) as well as French, Arabic, and Mexican bread. The cozy and well-lit establishment also functions as a bar offering good coffee and quality traditional and non-traditional pastry items. The small pizzas are delicious when warm, tall and soft, well-seasoned with oil and salt for the white ones. Courteous service.

via G.Gallina, 2 – 040 638563

Viezzoli Pirona

The evolution of this bakery, established in the 1950s and kept within the family, has been very commendable. Cinzia Viezzoli (also in charge of the historic Pirona pastry shop) has turned it into an elegant and bright establishment with a bar and pastry section. The bakery retains a significant space, offering a diversified range of products and featuring an appealing open-view laboratory. The traditional local bread, tall and soft, with a thin crust, is perfectly executed in its leavening and baking. The selection of special bread is rich, ranging from classic Italian varieties (Altamura, Ferrara) to French ones, Arabic bread, and the Austro-Hungarian Kaiser, all the result of careful flour selection. This also extends to regularly changing novelties: bread with soy, corn, or turmeric flour; with walnuts or pumpkin; Korn bread, with darker flours, showcasing intense and persistent aromatic flavors. Finally, the homemade small pizzas or breadsticks are also good to enjoy with a drink.

via della Cassa di Risparmio, 7 – 040 368624 - viezzoli-pirona.com