Back in September we let you know that the Bricco Panetteria was making bread for all of the DePasquale Venture properties. Now the great news. Walk to the alley beside Bricco, and you too can now purchase these wonderful breads. Open 24 hours … a treat for every table. We’ve attached our September story if you wish to read more.
Located behind Frank DePasquale’s Enoteca Bricco in Boston’s North End, his newest endeavor – Bricco Panetteria – has just launched. Beginning business this week, the Panetteria was built by DePasquale to supply each of his ventures with fresh, homemade bread daily, so that he is able to ensure the quality provided to each and every customer. As all of DePasquale’s undertakings have made a name for themselves in a neighborhood of countless restaurants and nightclubs, the Panetteria is sure to do the same.
Humbly named Bricco Panetteria, the translation is simply Bricco Bakery. However, this bakery will not just supply bread to Bricco, but to all of DePasquale Ventures. There will be no lines wrapped out and around the entrance. There will be no cannoli, tiramisu, biscotti, or macaroons. The bakery is specialized for one purpose only; to produce by hand and with passion the finest breads possible. Guests will have to make a trip to one of the various other DePasquale Ventures in order to try this bread, as the Panetteria’s supply is exclusively for these venues and will not be for sale otherwise.
Inside the Panetteria, DePasquale stops at nothing other than perfection. The four deck oven, mixer, and proof boxes to regulate humidity and temperature – which give complete control of the speed at which the bread leavens – are all imported from France. The selection of bread baked daily will rotate slightly, while the Panetteria’s nutty French bread (made partly with whole wheat flour), ciabatta, and semolina will be baked fresh daily. Rotating offerings include the specialty breads such as rosemary focaccia, sunflower bread (made with sunflower and flax seeds), and a rich Panettone made year round.
This freshly made bread is not the only thing DePasquale is introducing at the Panetteria as Baker Ben Tock joins the DePasquale team. With his Associates Degree from Johnson and Wales in Pastries and Baking, his experience at Au Soleil Bakery, and most recently his involvement in the opening of his family-owned breakfast and lunch restaurant in Medfield, Mass., Tock holds the knowledge and skill to ensure excellence in every loaf.
As the slogan states, “The flour. The yeast. The oven. Everything is done by hand with love and passion,” Tock uses only natural and wholesome ingredients for every loaf produced. A sign hangs within the Panetteria which explains this purity in six short phrases: Sale Marino; sea salt, Llevito Madre; a natural yeast which continuously feeds flour and water and ferments itself, Acqua; water, Farina 00; the processing of a specific Italian wheat in Italy, Crusca; crust, and Olio d’oliva; olive oil.
The bread will be available at the following DePasquale locations: Mare, il Panino Express, Bricco, Trattoria il Panino, DePasquale Pasta Shoppe, Umbria, and Splash.