LA FORNERIA DELLA BAGUETTE DI SARDONE PAOLA

In Altamura's heart, La Forneria della Baguette produces Pane di Altamura DOP, a durum-wheat bread shaped by durum flour, natural sourdough fermentation, sea salt, and local water. Each traditional loaf emerges from the oven with the geometric precision and deep crust that define the denomination across five municipalities in Puglia. Sardone Paola's bakery anchors this protected origin, maintaining the technical demands that distinguish Altamura from softer, industrialised bread cultures.

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