Fabio Battaglia trained under his father Angelo to learn the intricacies of making fresh bread every day at Francesca Bakery. From making yeast starters, mixing dough and ingredients, forming and proving the breads, then baking them in a state-of-the-art bread oven each morning.

It’s all part of having “the right feel” for the product as Fabio describes it, with a view to having each loaf come out of the oven looking amazing!