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
Caffè Vergnano × Gaggia — clean, rich, unmistakably Italian.
Our philosophy
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.
