LA PANETTERIA
Arte • Caffè • Tradizione
Our Selection
Handcrafted daily using Molino Pasini flour, slow fermentation, and traditional Italian methods.
pizza
Slow-fermented dough. Molino Pasini flour.
croissants
Buttery, layered, baked fresh every morning.
Bread
Flour. Water. Salt. Time. Bread, as it should be.
Coffee
Cafe Vergnano. Extracted on Gaggia.
La panetteria
Flour. Water. Time.
At La Panetteria, we work with carefully selected flour from Molino Pasini — a family-run Italian mill with over a century of tradition, trusted by some of the world’s finest bakeries and restaurants. We are proud to be its exclusive representative in Georgia.
This partnership defines our approach: slow fermentation, respect for the craft, and an uncompromising attention to detail.
We continue this philosophy through the brands we work with. Coffee by Caffè Vergnano — one of Italy’s oldest roasters — extracted on Gaggia, the machine that introduced crema to espresso.
Every product is made with intention — simple ingredients, refined technique, and respect for time.