Italian-flour focaccia, fresh-yeast biga, baked in Park City, and the perfect thing to set on the table at your next gathering. Whether you’re feeding a dinner party, an office lunch, or a wedding rehearsal, tell us about your event and we’ll be in touch within a day or two.
Italian Tipo 1 flour — slow-cold milled, washed before milling — with a 16-hour fresh-yeast biga, hand-shaped and baked in a Rational combi oven. Thin shattering crust, airy interior — the Spampatti style.
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