The authentic Italian bread, made with flour of type 1, water and salt.
Traditional bread from
Apulia, made with re-ground semolina
flour, water and salt.
Part of the semolina family, this is
another top bread from Apulia, as
well as Basilicata.
Made with whole wheat flour, sourdough, water
and salt, this bread is rich in proteins and
For the lovers of cereals this is the right bread: made
with two type of flour, spelt flour and toasted cereals
flour, sourdough, water and salt.
With the Rye Seed Bread you can smell Italy. Made with flour type 1,
whole wheat flour, rye flour, sourdough, mixed seeds, water and salt.
Taste a bit of it and you will be transported in the middle of Italian
This is a common bread that you can find all around
Italy, It is made with flour type 0, natural yeasts,
malt, Extravirgin olive oil, water and salt.
Something different. The
colour black is given by the vegetable carbon,
perfect for the right functioning of the intestine.
This crunchy bread roll is typical of the North Italy, more
specifically from Lombardy. The ingredients are the same
of the white panino.
Mafaldina is a typical bread from Sicily. What
characterises this bread is its shape and sesame seeds on top.
Ciabatta is from Veneto in the North of Italy. It is a
light bread, thanks to its hydration: more water is used making it than is typical
Originally from Apulia, this white focaccia is made with
durum wheat flour, natural yeasts, milk, butter,
extravirgin olive oil, water and salt.
From South Italy, this focaccia is made with flour type
0, re-ground semolina flour, natural yeasts, extravirgin
olive oil, salt. The red on top is given by natural
tomato sauce and oregano.
This Focaccia is a highly digestible product.
Spelt is very high in protein.
Its smell and taste are so good.
At P&D Italian bakery, we make a fantastic range of staple yet unique Italian breads fresh daily. Their authenticity and fresh taste keeps us busy!
We also like to bake some different breads and showcase more of Italy, so we regularly bring in new breads - come back often to try some new Italian regional flavours…
There are many bread types found in the different regions of Italy. There are claims that there are over 350 types of bread in Italy, of which many are specific to their regions while others are more widespread and exist based around religious, utilitarian or prepared for celebrations.
Our aim is to create authentic Italian tastes using authentic Italian ingredients. We only use the finest imported Italian flours. We bake using Italian techniques and Italian specialist equipment.
Our award winning breads are baked fresh daily, to be enjoyed by the people of Merseyside and beyond. We enjoy a great thriving location in city centre Liverpool, where our Italian bakery serves fresh bread 7 days a week. Besides our retail outlet, we provide fresh breads throughout the region for many other food outlets and restaurants, who want the authentic taste of fresh Italian bread.
Get in touch with us either by visiting our bakery or contact us if you would like to enjoy the tastes of Italy for your own catered event or on a more regular basis for your business…