A Turin-based baker, Luca Scarcella has long focused on sourdough and slow fermentations, choosing large-format loaves early on, before they became widely popular. From his first shop opened in 1995 to today’s network, he combines daily production with consulting work and hands-on classes in bread and Roman-style tray pizza.
He started young, learning the craft in the most direct way: practice, mistakes, study, repetition. The turning point came when an intuition became method: large-format sourdough loaves, designed to develop crust and crumb over longer timelines and to treat keeping quality as a domestic value, before it ever becomes a gastronomic one.
The project took shape with the opening of his first shop in 1995. Over the years it grew without shifting its centre of gravity: bread as a shared, everyday staple, built on dough work, fermentation control and careful ingredient selection. Today the business includes three shops in Turin (Via Lurisia 7, Via Principi d’Acaja 41, Via Tripoli 39) and a pop-up store operating in the spaces of the historic address at Via Principi d’Acaja 47, created to support peak periods of the year.
Alongside production, his work extends beyond the counter: he offers consulting for companies and translates technical know-how into recurring courses on bread and pizza, with a practical approach to dough management, reading fermentation, and controlling baking.
Across the shops, the offering is structured from morning to evening, sweet to savoury: croissants and biscuits, focaccia, Roman-style tray pizza, sourdough breads, seasonal pastries, large leavened cakes, and products tied to the Piedmontese repertoire. The common thread remains hands-on craft: long processes, attention to dough structure, and ongoing work on flours and fermentation balance.
New ideas stay in the drawer, guided by the same principle stated in his bio: letting bread grow without losing its soul, and bringing the meaning of sharing back to the table.
