The 7 best bakeries in Padua and surroundings chosen by Gambero Rosso

Some have a farm from which to source ingredients, some focus on tradition (don't miss the “pan biscotto”), and some others lean towards a more modern bread-making approach with larger loaf sizes. Here are the best bakeries in Padua and surroundings according to our latest guide “Pane e Panettieri d'Italia” including one of the best bakeries in Italy.

The best bakeries in Padua and surroundings

Le Delizie del Grano

This bakery boasts two retail outlets (the other is in Via Borgo Bassano, 99) and a family tradition, now carried on by brothers Davide and Nicola Trentin. While the former specialises in pastries, the latter focuses on breadmaking, selecting organic stone-ground flours and kneading them with a scientific approach. Voilà the Barathea loaf made with type 1 flour, one with rice flour, or Senatore Cappelli, characterised by its airy crumb and robust crust. They offer a wide range of small-sized bread, from everyday bread to 'ferrarese' and 'misteri', and a variety of sweets (try the mini 'sbrisolona'). It also serves as a pastry shop and café with a few tables.

Cittadella (PD) – via Andrea Palladio, 48 – 049 9403749 - deliziegrano.wixsite.com

Forno Zogno

The Zogno family's story began in 2010 in the small town of Conselve and expanded throughout the Veneto region (with six additional retail outlets), all without compromising the quality of their products. Davide, Elena, Chiara, and Luca deserve credit for building a small, virtuous production, ensuring organic certification for all the wheat harvested from their farm, which is then transformed into well-crafted bread. The 'Padovano' made from hard wheat has a dense crumb and a fine crust; the spelt and rye loaf is fragrant, as is the 'Fiore' wholegrain spelt. There's a wide variety of small-sized bread to choose from, ranging from 'mantovane' to whole wheat bananas, and enticing bite-sized pieces with nuts, bacon, olives, or onions. And then there's a whole array of savoury delights, from 'Scrocchiami' to 'Zizó'. Completing the selection are cakes (blueberry, apple, strudel, oven-baked tiramisu...) and large leavened bread for celebrations, including the 'fugassetta' made with extra virgin olive oil.

Conselve (PD) – via Palù, 41/A – 351 5355700 - www.fornozogno.com

Gigi Pipa Bottega

The loaves are beautifully displayed on the highest shelf behind the counter. The bakery focuses on a handful of large-format bread, made with stone-ground flours and sourdough, crafted masterfully. Alberto Morello, a skilled and inspired baker, maintains respect for the raw ingredients and deep knowledge of baking techniques, resulting in a small but meticulously curated selection. In addition to white bread made with type 1 flour and whole wheat bread, there's the 'Agricola', a rich, organic blend high in fibre, containing whole rye and wheat flour, oat flakes, pumpkin, sunflower, sesame, millet, and flax seeds. Also, the ciabattine with a crispy crust and perfect crumb structure. The bread complements the enticing offerings of the bistro and is available for purchase at the recently opened Gigi Pipa Bakery in downtown Padua.

Este (PD) – piazza Trento, 23 – 335 5767618 - pizzeriagigipipa.it

Gigi Pipa Bakery

A great breath of fresh air for Padua and its residents was the opening of Gigi Pipa Bakery (inaugurated in March 2023), a creation of the talented Alberto Morello, a pizza chef from Este (where La Bottega Gigi Pipa's workshop is also located) who has recently dedicated himself to baking. Besides talent, what sets it apart is the attention given to the origin of stone-ground flours, fermentation, and baking. The result is fragrant loaves, well-risen, and perfectly baked: there's one made with type 1 flour, the Pansemi, the Rugbrød with rye, the bread with spelt and chickpeas, or the neatly arranged baguettes in a charming wicker basket. Naturally, the offerings are completed with tray-baked pizzas filled according to the season and leavened breakfast pastries, from cream-filled croissants to pain au chocolat, from rose-shaped cardamom pastries to almond maritozzi. You can also stop by for a good coffee. The service is friendly.

Padova – via Giuseppe Verdi, 1 – 331 4161253

Antico Forno Vecchiato

Entering Vecchiato is an experience. Welcoming customers are the very kind saleswomen in characteristic vintage uniforms, followed by a neat display of delectable treats: apple turnovers, jam or chocolate tarts, apple cakes, mille-feuille, brioches. It's a challenge to any resolutions, which continues even after turning the corner (before reaching the cash register) with a whole section dedicated to chocolate, Vecchiato's legendary "ferri vecchi" chocolate treats. On the bread front, there's an abundance of choices, with various sizes and flour mixes: corn, barley, and oat bread, soy, oat, and sunflower bread, wholemeal bread, steamed clogs, mantovanine, extra virgin olive oil tortoises, whole spelt bauletti, pumpkin bread, pumpkin and walnut bread. Speaking of flavoured bread, worth a taste are the red berry ring cake and smaller-sized varieties compared to the loaves.

Padova – piazza della Frutta, 26 – 049 8751873

Forno Veneziano

Overlooking Piazza Vittorio Emanuele II, this bakery is pure joy. Upon entering, there's a section of the counter dedicated to sweets (ricotta and chocolate tarts, Linzer Torte, apple donuts, crumb cakes, almond tarts...) before transitioning to bread, predominantly featuring small-sized loaves, more common here in Veneto: milk bites, tigelle, tartarughe, sourdough zoccoletti, cereal croissants, mantovanine, corn triangles, raisin 'tenerini'. Also, hard wheat loaves and Paduan loaves made with type 0 flour, characterised by a dense crumb and a thin crust. Don't miss the 'pan biscotto,' a product of Venetian tradition used by the fishermen and sailors of the Serenissima to ensure a carbohydrate supply during long voyages. The selection is completed with focaccias, mini pizzas, brioches, mini strudels, and festive sweets, including large leavened bread. The service is friendly and courteous.

Piove di Sacco (PD) – piazza Vittorio Emanuele II, 3 – 049 5840278 - www.fornoveneziano.it

Panequaglia

A long family history began with Pietro, who trained across Italy before returning home to start a thriving business now carried on by his descendants. The production today is extensive and diverse, always rooted in artisanal craftsmanship and top-quality ingredients. Here's a "natural," genuine bread, a result of continuous research and a strong connection to the local area. Buckwheat, whole grain, enriched with raisins, Senatore Cappelli, 100% sprouted flour, organic "ciopona," and much more depending on the season. Finally, don't miss the packaged breadsticks, crackers, and festive leavened bread, from the panettone with single-origin Vietnam 75% chocolate to the one with Galzignano cherries and white chocolate, even to the Venetian focaccia. Meticulously designed packaging and efficient e-commerce service. Also, noteworthy are the educational events offered.

Sant'Urbano (PD) – via Rottella Sinistra, 1 – 0429 693247 - eshop.panequaglia.it