Menu of the Week

Four naturally leavened mini brioches made with butter, free range eggs, milk and demerara sugar, with a hint of orange zest. Small, soft and golden, they are the right size for a school snack, breakfast or a delicate sandwich. Split them and warm for a minute before serving.

Naturally leavened country loaf filled with pieces of parmesan. The cheese melts and toasts inside the crumb, leaving savory, crisp pockets in every slice. Excellent warmed, plain or with olive oil.

The bread that defines Santo Pane: a naturally leavened Italian country loaf made with only flour, water, levain and salt. The long fermentation builds a deep aroma, a crisp golden crust and a moist, open crumb. It goes with cheese, olive oil and antipasti, and it is the house's most ordered bread.

Naturally leavened whole wheat bread sweetened with brown sugar, with a seed mix in the crumb and on the crust: pumpkin, chia, sunflower and black and white sesame. The seeds toast in the oven and add crunch to every slice. An everyday loaf, good for toast and sandwiches.

Naturally leavened focaccia with parmesan, rosemary, extra virgin olive oil and flaky sea salt. The parmesan toasts on the dough into a crisp, savory crust with nutty notes over a light, airy crumb. Pairs with Chianti, sparkling wine or a charcuterie board.

Naturally leavened ciabatta with extra virgin olive oil, a very wet dough and a long fermentation. The crust is thin and crackles to the touch, the crumb open with large, irregular holes. Perfect for sandwiches, bruschetta and dipping in olive oil.

Naturally leavened babka filled with dulce de leche and toasted walnuts, braided by hand. The dulce de leche caramelizes at the edges while the walnuts add crunch to the soft, buttery crumb. Best served lightly warmed with afternoon coffee.

Naturally leavened Margherita focaccia with extra virgin olive oil, mozzarella, cherry tomatoes and basil. The dough is soft and open, the mozzarella melts over the tomato and the basil finishes it fresh. The house's most ordered focaccia, made for sharing at the table.

Naturally leavened babka with a buttery dough and milk and white chocolate chips between the layers. Every slice gets both: the milk chocolate brings deeper cocoa flavor, the white chocolate creamy, milky notes. Warm it for a few minutes and the chocolate melts again. Pairs well with filter coffee, espresso or black tea.

Naturally leavened Brioche Nanterre made with butter, free range eggs, milk and demerara sugar, finished with a hint of orange zest. The classic shape of joined rounds bakes into a silky crumb that pulls apart in strands under a thin golden crust. Ideal for French toast, toasting, or breakfast with butter and jam.

Naturally leavened babka with a buttery dough and milk chocolate chips folded between the layers. The sweetness is restrained, made to sit beside an unsweetened espresso. Warm it for a few minutes and the chocolate melts again.

Naturally leavened focaccia with extra virgin olive oil, fresh rosemary and flaky sea salt. The base is golden and crisp, the crumb light and airy, and the salt crystals crackle under the scent of rosemary. Serve warm with antipasti, beside a salad or with sparkling wine.

Naturally leavened country loaf with whole walnuts through the crumb. The rustic walnuts meet the delicacy of a long fermentation, with crunch and depth in every slice. Excellent with blue cheese, honey or butter.

Naturally leavened mini brioches with milk chocolate chips, made with butter, free range eggs and orange zest. The crust is thin and glossy, and the soft crumb hides pieces of chocolate that melt when warmed. For snacks and children's breakfast.

Naturally leavened country loaf topped with a seed mix: sunflower, pumpkin, chia and black and white sesame. The seeds toast on the crust for crunch and aroma over a moist, open crumb. Good for toast, sandwiches and with cheese.

Naturally leavened country loaf coated with black and white sesame. The sesame toasts on the crust for intense aroma and crunch over a light crumb. Good for toast, sandwiches and with soup.

Naturally leavened country loaf filled with apricot and walnuts. Lightly toasted, the walnuts release their aroma and the apricot caramelizes, bringing sweetness and acidity to the crumb. Ideal with brie, camembert and other bloomy rind cheeses.

Naturally leavened country loaf filled with sun dried tomato and basil. The tomato brings intensity and the basil freshness to a moist, aromatic crumb. Pairs with wine, cheese and Mediterranean antipasti.

Naturally leavened whole wheat bread made with extra virgin olive oil and brown sugar, topped with rolled oats. The crumb is moist and mild, and the oats toast on the crust. An everyday loaf for toast, sandwiches and breakfast.

Naturally leavened babka with a buttery dough rolled through layers of dulce de leche and milk chocolate chips. Each slice shows caramel spirals under a glossy golden crust. Warm it for a few minutes and serve with filter coffee or a short espresso.

Naturally leavened babka with a buttery dough and white chocolate chips between the layers. The white chocolate brings creamy, milky notes, and the golden crust asks for a slice while still warm. Pairs well with filter coffee, black tea or fresh berries.

Naturally leavened bread with a cocoa dough, orange and Brazil nuts. When warmed, cocoa and orange fill the kitchen and the nuts add crunch to the dark crumb. Pairs with a full bodied espresso or brie with honey.

Naturally leavened focaccia with extra virgin olive oil, topped with mozzarella, parmesan, rosemary and coarse salt. The two cheeses bake together, the mozzarella melting and the parmesan browning to a crisp. Serve warm, as a starter or alongside soup.

Naturally leavened focaccia with olive oil, cherry tomatoes, parmesan, rosemary and coarse salt. The dough is light and open, the crust crisp, the rosemary infusing the oil. Versatile: good with wine, as the base for sandwiches with prosciutto and burrata, or on its own.

Six naturally leavened mini country rolls of about 90 g each, made with the same dough as our Classic Country Loaf: wheat flour, water, levain and salt. A crisp golden crust and a moist, open crumb, sized as a single portion. For individual sandwiches, lunch boxes, party tables or serving with olive oil and antipasti.

Naturally leavened focaccia with extra virgin olive oil, topped with mozzarella, calabresa sausage, red onion, rosemary and coarse salt. The dough rises tall and open, with a crisp edge and a bubbling topping. A meal to share, warm, at lunch or in the early evening.

Naturally leavened whole wheat bread with Brazil nuts and dried red fruits such as cranberry, goji, strawberry, cherry, blueberry and raisins. The nuts bring depth, the fruit a gentle sweetness, and the crumb is dense and moist. Excellent toasted with butter or fresh cheese.

Naturally leavened focaccia with pear, walnuts, brie, extra virgin olive oil and flaky sea salt. When warmed the brie turns creamy over the pear while the walnuts add crunch. Between sweet and savory, it pairs with Chardonnay or sparkling wine on an antipasti table.

Santo Pane's Christmas babka: a naturally leavened, buttery dough braided with white chocolate and dried red fruits such as cranberry, goji, strawberry, cherry, blueberry and raisins. The sweetness of the chocolate meets the tartness of the fruit in every slice. Made for the holiday table and for gifting.

Naturally leavened focaccia with fig, apricot, honey, extra virgin olive oil and flaky sea salt. The honey glazes and caramelizes the fruit while the salt crystals contrast the sweetness. Serve lightly warmed with goat cheese or brie as a dinner starter.

A variation on our Classic Country Loaf, filled with Azapa olives and rosemary, with extra virgin olive oil. The salt of the olives and the scent of rosemary run through the naturally leavened crumb. Pairs with wine, aged cheeses and antipasti.