#3
Sironi
Sironi at Markthalle Neun uses ancient grains like Senatore Cappelli and a 48-hour fermentation to produce focaccia that is 30% airier than the runner-up's Italian-style bread. This data-backed process ensures every batch is a standout, with 50% more air pockets than typical focaccia.
0
Photos (1)
Comments on "Sironi"
Have a take on this ranking?
Comments are how the argument actually happens here. Posting one needs a free account — it takes about a minute.
No comments yet.
The first comment sets the terms of the argument.