Came here since it was highly rated to have breakfast here. Got their espresso and a chocolate…read morecroissant which you can choose yourself and pay afterwards. It only costs one euro. It was 1.10 euro for the espresso. Very small space but it is a great place to people watch. Espresso was heavenly. Croissant was done well even though I wished it was fresh out of the oven.

I adore this little bakery in Monforte. It's seriously a treasure trove of local flavor. Hazelnut…read moretorta is a traditional Piemontese pastry, and theirs is the best! They also make their own confections and they are a work of art. I recommend buying a bag of assorted confections. They come beautifully packaged too. Among the various flavors you'll find Amaretti,Nougat, Chocolate, Praline, and many more. My absolute favorite pastry are the bacci di dama- aka, Hazelnut Kisses, think of them as a mini hazelnut oreo. They're a must! They also carry Monfortesi cordials and Barolo Chinato. This pastry shop is gorgeous and so worth the visit.

First Impressions: cute little pastry shop. The ladies working that day were very nice and…read morepatiently allowed me to struggle to order in my sparse and broken (attempt at) French. Some outdoor seating completed the cute French Boulangerie set up. (Only one indoor seat but I don't recommend because the line of people ordering in a small space means you will have someone's butt in your space while eating.) The Noms: I had the Tarte au Citron. It was wonderful. It was tart and sweet but very bright. The shortbread crust was perfectly crumbly. I very much enjoyed it and came back at the end of my day trip to Menton to get one to go, but too late because someone else had already taken the last one. In conclusion: 10/10 would recommend and wish I had ordered a second one when I had my first but I hadn't wanted to carry it around with me as I was exploring or take it with me to the beach

Lovely bakery!! We stopped for a quick lunch at this bakery…read more- the quiche aux poireaux et lardons (leek and bacon) was good but the crumble aux pommes (apple crumble) was amazing - and big enough for the two of us!!

Come già detto miglior focaccia e pizza di Loano. Nonostante…read morel'ubicazione abbastanza nascosta, nei periodi di alta stagione bisogna andare veramente presto altrimenti la coda e' improponibile. Il negozio e' molto piccolo per cui con tre persone all'interno la quarta attende fuori. La coda può smaltirsi velocemente ad eccezione che traviate qualcuno un po' prolisso che oltre a comprare abbia intenzione di raccontare la stormo della propria vita. Provate un po' tutte le varianti di focacce e pizze e non accontentatevi della tradizionale focaccia; potreste scoprire una variante che fa al caso vostro e mai provata prima.

If you're looking for great tasting ligurian focaccia and good bread ...that's the spot!…read moreBe prepared to a long cue, but don't get afraid, it's pretty fast moving. Open in the morning only. #focaccia#crave##

The food looks amazing, it's all displayed in the cases. The texture of the focaccia was light and…read moredelicate and made for a lovely pizza. The service was tip top. The waiters were so sweet to this foreigner. The ambiance was great -- how can you go wrong in an outdoor cafe? And the prices were reasonable. My focaccia slice of pizza was €6 and my husband's coffee was €2.50.

This bakery is family owned and was established in 1946 and passed from grandfather all the way…read moredown to grandson. Today Enrico and his dad Gigino run this bakery keeping their family recipes alive. I had the fortune to see the behind the scene of the bakery for a few weeks and try most of their goodies. I was amazed by the quality of the ingredients they use, by the attention to the details. Every and each product is individually handcrafted with a lot of attention and love by Enrico's team. Enrico himself is a bread guru. He teaches bread making at several local colleges and uses his knowledge for bread making in his products. He searches the best flours in Italy. Visits the mills himself. He is also the president of the Pan ed Langhe. An association of bakers in Alba using Alta Langa grains to make this beautiful and healthy bread loaf. I strongly recommend to try their wheat breads. Their viennoiserie selection is simple but to die for. I tried both the jam and Cream croissants and they are amazing. The only downside is that they don't have an espresso bar but on the other side Italian bakeries are the places where you grab and go but you are insured to find the best quality and freshness compared to coffe shops.

Went to Portofino for the afternoon. Been here before, but haven't visited this bakery…read more Needed some souvenirs (the edible kind) to bring home and this bakery had some good looking products on display. Ended up buying some Amaretti, spice mix and some anchovies in oil with chili. Prices were a bit on the higher end, but hey, it's Portofino. Quality-wise all products were really nice, of course we got some for ourselves as well. Amaretti were nice, good flavour. The spice mix is very useful for cooking some good pasta and the anchovies are nice for some charcuterie plates. Good stuff if you're into anchovies like us. Enjoyed our shopping here and walked away happy.

Super convenient location in central Portofino and the perfect spot to load up on cheap lunch/snack…read moreitems. They have foccacias, pizzas, gorgeous breads, and a slew of pastries and cookies. The merengue in particular were stellar. These guys have been in business since 1911 and you can see why with every bite. While you can say this about many Italian bakeries; Canale is better than any typical US bakery, that's for sure. I hate being so deprived back home!

I've been a lover of authentic Ligurian focaccia since I was first introduced to it as a child on a…read morelong ago family trip. That love affair has never ended. I can safely say that anything you come across here in the States (and many other parts of Italy) that they call focaccia , IS NOT AUTHENTIC focaccia and really has no resemblance to it at all. Focaccia quite simply just doesn't exist outside of Liguria. (Similar to our authentic NY bagels.) Any "pseudo" foccaccia I've come across in the rest of Italy (outside of Liguria) and here in the US has been, quite simply, another version of pizzetta or bland bread. I LOVE "A Bitega du Pan's" plain and onion focaccia; they are my favorites. When I'm in Diano Marina, usually every September, I make sure to make my daily purchase of focaccia at the charming A Bitega du Pan (diet be damned!) It's very flavorful with the just the right texture, right thickness, and wonderful flavor only lardo can give it! I read a review saying how horrible the service was, I've been to A Bitega du Pan numerous times (the last being Sept. 2017) and I've never had any issues with the service thank goodness. I hope it continues to be that way. As for A Bitega du Pan's other products, I haven't had them. I can only vouch for my love of their delicious focaccia!