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Bakery

Bakery

Every day, Eataly's bakery produces freshly-baked bread with our wood-burning oven, mother yeast from Italy, and fresh local flour. 

HOURS

Monday-Wednesday
11 a.m.-8 p.m.

Thursday-Sunday
10 a.m.-8 p.m.

WOOD-BURNING OVEN

Eataly's oven was brought over from Spain on a container ship and assembled, brick by brick, in the bakery. The oven is powered solely by sawdust that was compressed into logs by hydraulic pressure. Each tile within the oven has a different temperature, so the loaves of bread have to be moved to account for these variations. Every 10 minutes, the large plate in the oven is rotated by hand, finished loaves are removed from the oven, and newly-formed loaves are put into the oven.

LIEVITO MADRE

Lievito madre, or "mother leaven," is the key to transforming flour and water into traditional Italian bread. The yeast makes the bread rise and adds a unique flavor that is specific to the climate, water, flour, and history behind each mother. Our time-honored yeast gives each loaf a rustic sourness; it is tested daily by our head baker to determine how to yield the best bread possible.

WILD HIVE FLOUR

Every day in Clinton Corner, New York, Wild Hive Farm stone-grounds our flour at a private mill dedicated to Eataly. Owner Don Lewis gets his whole grains exclusively from local and regional organic farms. We handcraft each loaf in the antique Italian tradition with natural yeast and bake it in our wood-burning oven.