At Panificio Pastamadre di Boncristiano, natural sourdough, selected flours and patient hands shape breads and bakes rooted in the traditions of Capitanata.
San Severo, Italy Monday–Saturday, 7:30 am–2 pm
In 2011, Fabio Boncristiano read the faded recipe for his grandmother’s sourdough starter in a notebook kept in the basement of the family’s old bakery. The first loaf made with Pastamadre stayed with him, and that starter remains at the heart of the work today.
Fabio Boncristiano Founder of Pastamadre
From everyday bread to festive bakes, Pastamadre brings together familiar traditions and its own approach to flour and natural fermentation.
Handmade breads, breadsticks and focaccia, naturally leavened with selected flours.
Panettone, pandoro and colomba cakes with considered pairings of candied fruit and chocolate.
Unleavened crackers and savory biscuits made with wheat-germ flours, unrefined salts and superfoods.
Handmade sweets inspired by the baking traditions of Capitanata and the Foggia province.
Crisp savory sticks made with combinations of spices, bran and seeds.
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From traditional breadmaking to carefully selected flours, Pastamadre’s products keep the familiar character of the region. Natural fermentation gives brioche, bread and pizza a fragrant, soft and light texture.
A selection of Pastamadre biscuits, taralli, crackers and savory sticks.
4.7 / 5 from 145 Google reviews
5 out of 5 stars
“Excellent selection of flours and quality products. The staff are kind and helpful.”
Translated from Italian
5 out of 5 stars
“Kindness and courtesy, and lots of delicious, fragrant products!”
Translated from Italian
Pastamadre sets out to protect biodiversity and champion local produce.
Explore the bakery shop